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5 from 3 votes

Warm Lentil Salad

This quick lentil salad is great on its own, or as a bed for roasted vegetables such as cauliflower steaks.
Prep Time10 mins
Cook Time10 mins
Total Time10 mins
Course: vegan main or side dish
Cuisine: Middle Eastern
Keyword: lentil salad
Servings: 4 people
Calories: 463.2kcal
Author: The Wimpy Vegetarian


  • 2 cups cooked French Green Lentils, still warm from cooking
  • 3 tablespoons sherry wine vinegar
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 teaspoon minced garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 medium tomato, sliced into bite-sized pieces
  • 3 green onions, white and green parts that are tender


  • Cook the French Green Lentils according to the package directions. I cook mine in the Instant Pot for 6 minutes with a natural release.
  • Whisk together the vinegar, salt, pepper and garlic. Slowly whisk in the olive oil.
  • Toss the cooked lentils with the tomatoes, green onions and dressing.


Calories: 463.2kcal | Carbohydrates: 60.3g | Protein: 26.4g | Fat: 11.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.7g | Sodium: 301mg | Potassium: 108.9mg | Fiber: 30.6g | Sugar: 3g | Vitamin A: 347.4IU | Vitamin C: 11mg | Calcium: 73.1mg | Iron: 7.6mg