The Best Lentil Salad, Ever

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"This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts."

Original recipe yields 4 servings


  • Serving Size: 1 (115.7 g)
  • Calories 316.7
  • Total Fat - 11.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 787.8 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 18.8 g
  • Sugars - 4.1 g
  • Protein - 15.2 g
  • Calcium - 51.2 mg
  • Iron - 4.9 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.5 mg

Step 1

Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.

Step 2

In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).

Tips & Variations

No special items needed.


I cut the recipe down to feed 2. I have to tell you the mix of different ingredients in this recipe is fabulous! My aunt kept telling me how much she liked it as we were eating. I didn't add any of the extras, but I might try adding some nuts when I make it again. Thank you so much for sharing this here with us rpgaymer! Linda

(9 Sep 2014)