Easy to make in 15 minutes with only 5 ingredients, vegan sun-dried tomato lentil salad is loaded with incredible Mediterranean flavors. Fresh herbs, garlic, and lemon bring out the bold, earthy flavors of the lentils and tangy sun-dried tomatoes. If you love Trader Joe's famous lentil bruschetta dip recipe, this variation may become your new favorite!
While I keep bags of dried legumes on hand for hearty dishes like Greek lentil soup, when it comes to salads, I prefer the convenience of pre-cooked canned or vacuum-packed steamed lentils. They make recipes like my pomegranate and cucumber lentil salad and this sun-dried tomato version quick to throw together.
But if you prefer to cook dried lentils, you can easily make a batch on the stovetop or in an Instant Pot, then chill them before using. Instructions are included in the recipe card.
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Ingredients
- Pre-cooked lentils: Canned or vacuum-packed
- Sun-dried tomatoes in olive oil: Julienned, if available
- Parsley: Curly or Italian flat-leaf
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make sun-dried tomato lentil salad
Add the lentils to a large bowl along with the sun-dried tomatoes and a little of their reserved olive oil. Toss well with lemon juice, garlic, parsley, salt, and pepper.
Enjoy immediately or refrigerate for later. The leftovers taste even better the next day!
Serving suggestions
I like to enjoy this Mediterranean cold lentil salad as a meal on a bed of greens like romaine or baby spinach. It's also fantastic stuffed into pita bread pockets.
Or serve it as a side with sandwiches or other easy recipes like a colorful vegetable and quinoa salad.
And for potlucks or parties, it's always a hit served with crackers or chips for scooping.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Sun-Dried Tomato Lentil Salad
Ingredients
- 2 cups cooked lentils*, (or a little more if you use a slightly larger package of pre-cooked lentils)
- 1-8.5 ounce jar sun-dried tomatoes in olive oil, julienne sliced
- 3 Tablespoons lemon juice, (from about one lemon)
- 1 clove garlic, minced
- 1 cup fresh parsley, chopped
- salt and pepper, to taste
Instructions
- Place the lentils in a large salad bowl.2 cups cooked lentils*
- Add 3 tablespoons of the olive oil from the jar of sun-dried tomatoes to the bowl. Drain off any remaining oil and add the sun-dried tomatoes.1-8.5 ounce jar sun-dried tomatoes in olive oil
- Add the lemon juice, garlic, and parsley.3 Tablespoons lemon juice, 1 clove garlic, 1 cup fresh parsley
- Toss well so that all of the lentils are coated with the olive oil. Taste and add salt and pepper as needed.salt and pepper
- Serve immediately or cover and refrigerate for later.
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Notes
-
- Instant Pot method: Rinse 1 cup lentils and combine them with 2¼ cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
-
- Stovetop method: Bring 2½ cups water to a boil. Add 1 cup rinsed lentils and allow them to simmer 20-35 minutes until tender.
Nutrition
Nutritional information is an estimation.
Tammy says
Thanks for the recipe, this will be great to take to the office for lunch. I'm new to the instant pot scene, how do you cook your dry lentils in the instant pot?
Amy says
I cook them for 5 minutes on high in the IP with natural release.