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Lentil salad with balsamic vinegar and fresh vegetables
Fresh and tangy lentil salad tossed in balsamic dressing

Lentil salad with balsamic vinegar

Author: Flavelo
Recipes Side Dishes Salads
Lentil is one of our oldest crops, which shows its true face when prepared as a salad: its earthy taste matches brilliantly with balsamic vinegar's sweet-sour character. The secret is lentil texture: don't boil to puree, must remain 'al dente' (bite) to hold shape in salad.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Whisk (for dressing)

Allergen Information

⚠️ Sulphur dioxide (in vinegar)

Instructions

1 ✓

If using tin, rinse under cold water and drain thoroughly.

Tip: Wash off canning liquid (aquafaba) as it can cause bloating and makes dressing cloudy.
2 ✓

Cut pepper, cucumber, and red onion into small, uniform cubes (brunoise).

Tip: For aesthetics and taste experience, important that vegetable piece size harmonises with lentil size.
3 ✓

Make vinaigrette dressing: in small bowl mix salt and pepper with balsamic vinegar, then whisking constantly drizzle in oil until creamy emulsion obtained.

Tip: Salt dissolves in vinegar but not oil, hence order. Emulsion (oil drops in vinegar) makes sauce silky.
4 ✓

In large bowl toss lentils with vegetables and dressing. Sprinkle with chopped parsley.

Tip: Toss gently, don't break lentil grains.
5 ✓

Refrigerate at least 20 minutes before serving.

Tip: During this time lentil absorbs dressing flavour (marinates).

Recipe FAQ

Lentils fell apart.
Cooked too long (if self-cooked) or chose too soft tin. For salad, brown or green lentils (e.g., Puy) are best as they hold shape.

Ingredients

  • 400 g Cooked lentils (tinned or freshly cooked)
  • 1 pc Red bell pepper
  • 1 pc Cucumber
  • 1 head Red onion
  • 3 tbsp Balsamic vinegar
  • 4 tbsp Extra virgin olive oil
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 1 pinch Pepper