Dinner

Lentil Salad with Fresh Herbs, Roasted Nuts, and Lemon-Vinaigrette Recipe

ByThomas Greene February 22, 2026February 22, 2026

Introduction

This vibrant lentil salad is a delicious and nutritious dish perfect for any meal. Featuring tender green lentils tossed with fresh herbs, roasted nuts, and a zesty vinaigrette, it’s both satisfying and refreshing.

A close-up view of a white bowl filled with a lentil salad showing three main layers: the bottom layer is a mix of small green lentils, the middle layer has chopped orange carrot pieces and small yellowish bits, and the top layer contains fresh green herbs like parsley and chives, all mixed together giving a textured and colorful look. A silver spoon sits inside the bowl, partially covered by the lentils and vegetables, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 shallot, finely chopped
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 large yellow onion, finely chopped
1 medium carrot, peeled, finely chopped
1 tsp. fresh thyme, finely chopped
1/2 tsp. smoked paprika
2 1/2 cups cooked green lentils (from about 1 cup dried)
1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives)
1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)

Instructions

Step 1: In a small bowl, whisk together the shallot, 2 tablespoons olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season with salt and pepper to taste. Set aside until ready to use.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and carrot, seasoning with salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 7 minutes.
Step 3: Add the fresh thyme and smoked paprika to the skillet. Cook, stirring, for about 1 minute until fragrant, then remove from heat.
Step 4: Add the cooked lentils and prepared vinaigrette to the skillet. Stir to combine and let the mixture sit for 10 minutes to allow the lentils to absorb the dressing.
Step 5: Stir in the fresh herbs and chopped roasted nuts just before serving, tossing gently to combine.

Tips & Variations

Make the vinaigrette up to two weeks ahead and store it in an airtight container in the refrigerator for convenient use.
Use a mix of fresh herbs that you enjoy or have on hand to customize the flavor to your liking.
Roasted nuts add a wonderful crunch—feel free to toast them lightly for extra depth.
Serve the salad chilled or at room temperature for best flavor.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 3 days. If the salad absorbs too much dressing after storing, you can add a splash of olive oil or vinegar when serving to refresh the flavors. It’s best enjoyed within a few days for optimal texture and taste.

How to Serve

The image shows a close-up of a white bowl filled with a lentil salad. The dish has one main layer consisting of dark brown lentils mixed with small pieces of orange carrots, light green celery, onions, and fresh green herbs like spinach and chopped chives. The lentils and vegetables are evenly mixed giving a textured look with vibrant natural colors. Above the bowl, a spoon holds a generous scoop of the lentil salad, showing the mixture’s moist and fresh texture. The setting is on a white marbled surface and the lighting highlights the fresh ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Just drain and rinse them well before adding. Adjust the cooking time in the skillet accordingly as canned lentils are already cooked.

Is this salad suitable for meal prep?

Absolutely. The salad holds up well in the fridge, making it a great make-ahead option for lunches or side dishes. Add fresh herbs and nuts just before serving to maintain their texture.