A lentil salad is a must-have for any healthy or vegan repertoire, and this Lovely Lentil Salad is my favorite way to enjoy it! With tender green lentils, smoky roasted sweet potatoes, flavorful herbs, and a sweet and tangy pomegranate vinaigrette, you simply can’t go wrong. Serve this salad chilled or at room temperature as a versatile side dish, meal topper, or light main all year round, and be ready for friends and family to ask for the recipe!
Take a look in my fridge any day of the year, chances are there will be a big lentil salad in it! Whether it’s freshly made, almost finished, or anywhere in between, legume and lentil salads are a mainstay of my diet and one I gladly embrace!
Given that I make these salads every week, I’ve had ample time to refine my recipes, creating the most flavorful, balanced, and downright delicious lentil salads out there. Today, I’m sharing with you my personal favorite: my lovely lentil salad with roasted sweet potatoes!
In fact, I love this lentil salad so much that I published it in my second cookbook, Vegan Vibes (page 118). Tossed with fresh herbs, caramelized sweet potatoes, and my very versatile pomegranate vinaigrette, this legume salad always hits the spot. It’s easy to prep, high in plant-based protein and fiber, great for meal prep, and a hit at dinner parties, picnics, and BBQs.
Though the cooking process is straightforward and beginner-friendly, I share a few simple tips below to make it perfect every time. I also share a few variations for how to mix it up or use ingredients you have on hand, and serving suggestions for maximum enjoyment. Let’s get started!
For more healthy and easy vegan salad recipes, try my Marinated White Bean Salad, Amazing Edamame Salad, Zesty Black Bean and Corn Salad, and Black Eyed Pea Salad.
Ingredients
Lentils: For the best cold lentil salad, use firm lentils such as green, brown, beluga, or French lentils. I recommend using French green lentils (also known as “Puy lentils” or “Le Puy lentils”) if possible. They are small, firm, have a green-blue color, taste savory and peppery, and can be found in well-stocked grocery stores and online. Prepare the lentils on the stovetop as directed, make them ahead of time in the Instant Pot, or use store-bought steamed lentils for convenience.
Sweet Potatoes: Grab two small sweet potatoes, peel them, and cut them into 1/2-inch cubes.
Herbs: Go crazy with herbs here. We’re talking 1/3 cup each of chopped fresh basil, dill, mint, and cilantro — you can never have too many fresh herbs! They add freshness, sweetness, and a delightful herbal lightness, balancing the lentil salad recipe’s sweet and acidic flavors.
Pomegranate Vinaigrette: This easy homemade vinaigrette is one of my go-tos for good reason! It’s flavorful, nutritious, ready in a snap, and made with pantry staples, making it doable any time of year! You will need to grab a bottle of pomegranate molasses (found at Amazon, Walmart, and Vitacost), but once you have that, you’ll be set for months!
Seasonings: Garlic powder, salt, pepper, and smoked paprika season the roasted potatoes and salad, giving it extra depth of flavor.
Olive Oil: To coat the sweet potatoes, keeping them from sticking and helping them to caramelize as they roast. You’ll also use some to make the vinaigrette.
Red Onion: For a light, peppery crunch!
Garnish: Sprinkle the salad with toasted pumpkin seeds (directions below), lime wedges, and pomegranate seeds before serving for the ultimate noshing experience. Don’t have pumpkin seeds? Swap pistachios or chopped, toasted pecans.
How to Make Lentil Salad
Here it is, my go-to recipe for lentil salad!
- Prepare. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Season. In a bowl, toss the cubed sweet potato with the oil, garlic powder, smoked paprika, and 1 teaspoon of the salt.
- Roast. Spread evenly onto the baking sheet or skillet, and roast until tender, 30-40 minutes.
- Simmer. While the sweet potatoes roast, cook the lentils. In a saucepan, combine the uncooked lentils, ½ teaspoon salt, and 2 cups of water and bring to a simmer. Cook over medium heat until tender, about 30 minutes. Let them cool completely. Or save time and cook the lentils in the Instant Pot, using this recipe.
- Make the Dressing. Combine the ingredients for the pomegranate vinaigrette in a jar. Tighten on the lid and shake until emulsified.
- Combine. In a large bowl, combine the roasted sweet potatoes, lentils, red onion, and fresh herbs. Drizzle the pomegranate vinaigrette over the salad and toss to coat.
- Serve. If possible, cover the salad and let it marinate for a few hours to develop its flavor. Garnish the salad with toasted pumpkin seeds, lime wedges, and pomegranate seeds (if using).
Jenné’s Recipe Tips
- How to toast pumpkin seeds: Add raw pumpkin seeds to a small baking pan. Spread them out and bake in a 350°F oven until fragrant and slightly golden, about 8 minutes.
- Don’t overcook the lentils. Simmer for 30 minutes until tender. Any further and they will get mushy, making for a less-than-ideal consistency.
- Cool the lentils. For the best lentil salad, use cooled lentils! Warm or hot lentils will absorb too much of the dressing, making them mushy. Once cooked, cool the lentils to room temperature before adding them to the salad. To quickly chill them, spread them on a small rimmed baking sheet or large dinner plate and place them in the refrigerator for 10-15 minutes or until cool.
- Prepare ahead of time. As with most bean salads, this salad with lentils gets tastier as it marinates, making it great for making ahead and meal prep. If possible, let it rest in the refrigerator for at least a few hours before serving.
- Storage directions: Leftover green lentil salad can be stored in an airtight container in the fridge for up to 5 days. I do not recommend freezing it, as the texture can break down upon thawing, making the salad mushy.
Recipe Variations
Though I am quite partial to thinking this cold lentil salad recipe is quite perfect as-is, the options for lentil salads are endless! Here are a few switch-ups to consider:
- Root Vegetables: Don’t have sweet potatoes? Try chopped carrots, parsnips, white sweet potatoes, yams, or a mixture of your favorite root veggies.
- Squash: Swap cubed butternut, slivered acorn, or delicata squash half-moons for the sweet potatoes for a fall-forward take.
- Vinaigrettes: Toss the salad with another fruity and tangy dressing, such as raspberry vinaigrette or miso maple salad dressing.
- Legumes: Try another type of firm lentil (such as beluga, or brown), or swap up to 1 cup of the cooked lentils with drained canned chickpeas, edamame, or white beans.
- Herbs: Don’t have all the recommended fresh herbs? You can use any combination of 1 1/3 cups of chopped fresh basil, cilantro, mint, and dill. To mix things up, you can also try curly or flat-leaf parsley, chives, or tarragon.
- Garnish: Toppings can add variety via both texture and flavor. Instead of lime, try Meyer lemon or blood orange. Toasted pistachios or chopped pecans make a tasty substitution for toasted pumpkin seeds. Fresh berries (think: blueberries, raspberries, or blackberries) can accentuate the fruity, tangy finish. There are so many options!
Serving Suggestions
After making this salad (with no exaggeration) 20+ times, you can say that if there’s a way to enjoy it, I’ve tried it! Here are some of my favorite ways to serve it:
- On its own. As-is, this recipe makes a zesty and flavorful side dish or light, plant-based main.
- Tossed with lettuce. An option I usually enjoy during the summer! Add up to 4 cups of your favorite greens (kale, baby greens, arugula, or baby spinach) and toss until evenly covered in the vinaigrette. Serve the salad with lentils immediately after tossing to prevent wilting.
- Spread on toast. Whether topping plain, vegan butter-brushed, or avocado-topped toast, lentil salad is always a fun and satisfying addition.
- With a whole grain. Add steamed and cooled farro, barley, or pearl couscous for a hearty grain salad.
- In a wrap. Scoop the salad into a large burrito-sized tortilla, roll up, and enjoy for lunch or a light dinner.
More Lentil Recipes
- 2 small sweet potatoes, peeled and cut into ½-inch cubes
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 ½ tsp sea salt
- 1 cup raw French Puy lentils, or other type of form lentils (but not red or split lentils), or 2 cups cooked lentils
- ¼ red onion, diced (about ¼ cup)
- ⅓ cup each fresh basil, dill, cilantro, and mint,, chopped
- ½ cup Pomegranate vinaigrette, recipe here, plus more to taste
- Toasted pumpkin seeds, (see note) to garnish
- Lime wedges, to squeeze/garnish
- Pomegranate seeds, to garnish (optional)
Prevent your screen from going dark
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a bowl, toss the cubed sweet potato with the oil, garlic powder, smoked paprika, and 1 teaspoon of the salt. Spread evenly onto the baking sheet or skillet, and roast until tender, 30-40 minutes.
In a saucepan, combine the uncooked lentils, ½ teaspoon salt, and 2 cups of water and bring to a simmer. Cook over medium heat until tender, about 30 minutes. Let them cool completely.
In a large bowl, combine the roasted sweet potatoes, lentils, red onion, and fresh herbs. Drizzle the pomegranate vinaigrette over the salad and toss to coat. Serve garnished with toasted pumpkin seeds, lime wedges, and pomegranate seeds (if using).
- How to toast pumpkin seeds: Add raw pumpkin seeds to a small baking pan. Spread them out and bake in a 350°F oven until fragrant and slightly golden, about 8 minutes.
- Storage directions: Leftover green lentil salad can be stored in an airtight container in the fridge for up to 5 days. I do not recommend freezing it, as the texture can break down upon thawing, making the salad mushy.
- Don’t overcook the lentils. Simmer for 30 minutes until tender. Any further and they will get mushy, making for a less-than-ideal consistency.
- Cool the lentils. For the best lentil salad, use cooled lentils! Warm or hot lentils will absorb too much of the dressing, making them mushy. Once cooked, cool the lentils to room temperature before adding them to the salad. To quickly chill them, spread them on a small rimmed baking sheet or large dinner plate and place them in the refrigerator for 10-15 minutes or until cool.
- Prepare ahead of time. As with most bean salads, this salad with lentils gets tastier as it marinates, making it great for making ahead and meal prep. If possible, let it rest in the refrigerator for at least a few hours before serving.
Serving: 1quarter of the recipe without pumpkin seed garnish | Calories: 445kcal | Carbohydrates: 54g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 939mg | Potassium: 872mg | Fiber: 18g | Sugar: 7g | Vitamin A: 16296IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 5mg