How to Make Lentil Salad bursts with bright

Lentil Salad bursts with bright, fresh flavors and a satisfying, chewy texture that feels both light and filling. You will love the tangy tomato-cilantro salsa, the creamy avocado, and the pop of sweet cherry tomatoes. This salad works for weeknight dinners, potlucks, or as a hearty lunch. It comes together fast, stores well, and tastes even better the next day. Also, if you want more salad ideas, check our salads collection for inspiration and season-long options.

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Why Make Lentil Salad bursts with bright

You save time without sacrificing flavor. Lentils cook quickly, and the salsa doubles as dressing, so you assemble fast.

You get great nutrition. Lentils give you protein and fiber, while avocado adds healthy fats and creaminess.

You keep things flexible. Use this salad as a side, a main, or a filling for bowls and tacos.

You get wallet-friendly meals. Lentils and canned tomatoes stretch ingredients into several servings.

How to Make Lentil Salad bursts with bright

First, you make a chunky tomato-cilantro salsa by draining canned tomatoes and pulsing onion, jalapeño, and garlic. Then you blend the drained tomatoes with cilantro, lime, and salt until the mixture stays a bit chunky. This salsa gives bright acidity and herb aroma that lifts the lentils.

Next, you toss the cooled lentils with most of the salsa, then fold in avocado and cherry tomatoes for texture. For a heartier take, try our lentil and spinach beef stew to see another way to enjoy lentils. Finally, you finish with fresh cilantro, more lime if needed, and hot sauce for a spicy kick.

Ingredients

For the salad:

2 1/2 cups cooked, cooled small green, brown, or black lentils
One 28-ounce can whole tomatoes
1/2 a large or 1 small white onion, chopped
1 to 2 fresh jalapeños, chopped
2 cloves garlic, chopped
1 cup chopped fresh cilantro leaves, divided
1 teaspoon kosher salt
Freshly ground black pepper
1 lime, juiced (plus more to taste)
1 large firm-ripe avocado, diced
2 cups (about a 12-ounce package) cherry tomatoes, halved or quartered
Hot sauce, to taste
Tortilla chips for serving (optional)

Directions

Set a strainer over a bowl to catch the juices, and pour the can of tomatoes into the strainer. Press on the tomatoes to release more juice if necessary. (You should collect at least 1/2 cup of juice.)
In a blender or food processor, combine the onion, jalapeño, and garlic. Pulse until finely chopped. Add two-thirds of the cilantro, drained tomatoes, salt, and juice of one lime. Blend until the mixture is well-chopped but not fully smooth. Adjust seasoning if needed. (Aim for a chunky, slightly saucy texture.)
In a large bowl, add the lentils. If they are packed, gently break up clumps with your fingers. (Look for loose, separate lentils.)
Add 1 1/2 cups of the tomato mixture to the lentils and mix gently. Season with more salsa to taste, and adjust salt, pepper, and lime juice to your preference. (Taste and tweak for balance.)
Gently fold in the avocado, remaining cherry tomatoes, and reserved cilantro. (Fold carefully to keep the avocado intact.)
Serve with hot sauce and tortilla chips if desired. (Garnish with extra cilantro and lime wedges.)
Store leftovers in the fridge for up to 5 days in an airtight container.

How to Serve Lentil Salad

Serve the salad chilled or at room temperature. It pairs well with grilled chicken, fish, or a simple green salad.

Spoon the salad over warm rice or quinoa for a complete meal. Also, stuff it into warm tortillas for a fresh, vegetarian taco.

Arrange on a platter with tortilla chips for a colorful party bowl. For a pretty presentation, top with cilantro sprigs and lime wedges.

How to Store Lentil Salad

Refrigerator: Place in an airtight container and refrigerate for up to 5 days. The flavors meld and improve after a day.

Freezer: Do not freeze the assembled salad; avocado and tomatoes lose texture. Instead, freeze extra cooked lentils separately for up to 3 months.

Reheating: If you serve over grains or warmed protein, heat only the base item and then top with chilled salad. Warm gently; do not microwave the assembled salad.

Tips to Make Lentil Salad

Substitute: Use green, brown, or black lentils; they hold shape and add chew. Red lentils will turn mushy, so avoid them here.
Time-saver: Use leftover cooked lentils or canned lentils (rinsed) to cut prep time in half.
Ripeness: Choose a firm-ripe avocado; it should give slightly when pressed. Too soft leads to mushiness.
Flavor boost: Let the salad rest for 30 minutes to let flavors meld. Also, add a pinch of cumin for warmth.
Troubleshooting: If the salsa tastes flat, add more lime and salt in small amounts until it brightens.

Variations

Mediterranean Twist: Add diced cucumber, crumbled feta, and a drizzle of olive oil. This version tastes tangy and fresh.

Southwest Bowl: Stir in black beans, roasted corn, and a sprinkle of smoked paprika. Serve with sliced radish for crunch.

Protein-Packed: Toss in shredded rotisserie chicken or grilled shrimp for a filling main dish.

FAQs

Q: Can I make this ahead? A: Yes. Mix the lentils and salsa up to 24 hours ahead, then fold in avocado and tomatoes just before serving.

Q: What if my salsa is too thin? A: Drain a bit more tomato juice or add extra chopped cilantro and pulsed onion to thicken the mixture.

Q: Can I use store-bought salsa instead? A: You can, but choose a chunky, mild salsa and add fresh cilantro and lime to brighten it.

Q: How do I make it vegan or gluten-free? A: This recipe already fits vegan and gluten-free diets. Just serve with gluten-free tortilla chips if needed.