Continental
Warm Lentil Salad with Tomato Vinaigrette
A light yet filling salad where warm lentils absorb a zesty garlic-vinegar dressing, tossed with fresh crunchy vegetables.
Watch it madeEveryday Food · 8:58
Ingredients
- Lentils1.5 cups
- Tomatoes2 medium
- Onions1 small
- Olive Oil3 tbsp
- Vinegar2 tbsp
- Garlic1 clove
- Sugar1/2 tsp
Method
- Boil lentils in salted water until tender but still firm (al dente). Drain and let cool slightly.
- Finely chop the tomatoes and onions.
- In a small bowl, whisk together olive oil, vinegar, minced garlic, salt, pepper, and a pinch of sugar to make the dressing.
- Toss the warm lentils with the chopped vegetables and dressing. Let sit for 5 minutes to absorb flavors before serving.
Common questions
Can I substitute another type of lentil for this warm salad?
Yes. Green or brown lentils work best because they hold their shape. Avoid red or yellow lentils; they break down too much and turn the salad mushy. If using French lentils, reduce cooking time slightly and check early.
How long should I boil the lentils so they stay al dente?
Simmer them until tender but still firm, usually 20 to 30 minutes depending on the variety and age of the lentils. Start checking at 18 minutes. Drain as soon as they’re cooked to avoid over-softening.
What are the most common mistakes when making this salad?
The biggest mistakes are overcooking the lentils, dressing them while they’re piping hot, and using too much vinegar or garlic. Also, don’t skip seasoning the lentil cooking water; it helps the lentils taste more savory.
How should I store leftovers, and how long do they keep?
Store leftovers in an airtight container in the fridge for up to 3 days. The lentils will absorb more dressing as they sit, so add a splash of olive oil or vinegar before serving if they seem dry.
What’s the best way to serve this salad?
Serve it warm or at room temperature, about 5 minutes after tossing so the flavors meld. It works well as a light lunch, side dish, or with grilled fish, chicken, or crusty bread.