Refreshing Lentil Salad Recipe -
Refreshing Lentil Salad Recipe
  • READY IN ABOUT 2 hrs

Refreshing Lentil Salad

Recipe by  

"I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    1 hr 55 mins


  1. Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  2. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  3. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  4. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
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  • Cook's Note
  • You may also use red bell peppers in place of green and parsley instead of cilantro, if you prefer.

Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2011

I made this to take to work for lunch. It's good on its own or with lettuce, which I did to make it a meal. I really like the lemon flavor. I don't care too much for chilled tomatoes, so next time I'll add just before serving or leave them out.

Most Helpful Critical Review
Sep 16, 2014

The lemon flavour was overpowering and the other vegetables couldn't compete for the flavours. It does definitely need the olives, though.

Sep 13, 2011

HOLY MOLY!! This is an incredible salad! So fresh, it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the grocery store but the flavor is FAB! If anyone complains that there isn't meat protein in this dish, serve it alongside some tuna and some bread with melted cheese on it!!!

Aug 21, 2011

YUMMY!!!! My 11 year old daughter and I just finished making this, and we could not stop "tasting" the warm salad waiting to go in the fridge. I did not have cilantro, though I am sure it would have made it taste even better. Didn't use olives, and put in one extra tomato and red and yellow bell pepper in place of the green. This is so good!!

Jul 22, 2011

Good recipe and fully enjoyed. NOTE: You MUST rinse your dried lentils very well before using.

Jul 21, 2011

I used double the amount of water as lentils, so I didn't have to drain anything, and used a yellow onion instead of the red variety. Great tasting salad! I'll be making this again.

Aug 27, 2011

Aptly named, this colorful lentil salad is indeed refreshing and delicious. I used quartered cherry tomatoes because that is what I had available and I did not bother with the hard boiled eggs. I’m always looking for a unique and tasty side to bring to a barbeque and this fits the bill. It is also wonderful as a light lunch served on a bed of lettuce with peak season sliced tomatoes layered with fresh mozzarella on the side.

Sep 09, 2011

This beautiful dish has excellent texture, but i found it in need of a punch of flavor. Increasing the heat with a jalapeno pepper, adding more fresh herbs, or increasing lemon juice might help. I will certainly make this again.


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 20.2 g
  • 81%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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