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 enhance the bold and earthy flavors of the sun-dried tomatoes and lentils. It's perfect as a quick lunch or dinner and can be enjoyed as a side or main dish.
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Lentils are a wonderful staple to keep in your kitchen. Whether you buy them pre-cooked in the produce section or dried from the bulk bins, you can always make a quick and filling meal with this versatile legume.
Some of my favorite ways to enjoy them are in vegan lentil meatloaf muffins and hearty Greek lentil soup.
But they're also delicious cold in dishes like this vegan lentil sun-dried tomato salad. If you're a fan of Trader Joe's famous lentil bruschetta dip recipe, this variation may become your new favorite!
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Why you'll love this recipe
- It's loaded with flavor yet only requires 5 ingredients to make.
- You can make it 15 minutes or less.
- It tastes even better the next day, making it perfect for meal prep and make-ahead meals.
Ingredients
- Cooked lentils are available in cans in the supermarket aisle next to the beans. Or you can find them in packages like the one shown in the above image in the refrigerated case in the produce section. (Or you can cook up a batch of dried lentils in advance and use them in this salad.)
- Sun-dried tomatoes: Look for ones that are julienned and packed in olive oil. Some of the olive oil from the jar will be used for the salad dressing.
- Parsley is available in both curly and Italian flat-leaf varieties. Either can be used in this recipe.
Variations
This sun-dried tomato lentil salad can be customized to suit your tastes. Feel free to add your favorite ingredients to make it your own.
- Add store-bought crumbled vegan feta cheese or marinated feta-style tofu cubes
- Use other fresh herbs instead of parsley such as basil, oregano, dill, or mint
- Increase the citrusy flavor by adding the lemon zest along with the juice
- If you don't have a lemon, substitute a little red wine vinegar
- Swap in shallots for the garlic
- Add chopped fresh vegetables such as cucumber, red onion, and red bell pepper
- Toss in some sliced Kalamata olives or a little Dijon mustard for a tangy flavor
- Make it with half lentils and half chickpeas
- Stir in some pine nuts or chopped walnuts
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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How to cook lentils
If cooked lentils are not available or you would like to prepare your own, you can cook dry green or brown lentils and use them in this salad. 1 cup of dry lentils will yield about 2½ cups cooked.
To cook green or brown lentils from dried:
- 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.
Prepare them in advance and allow them to cool before using them to make the sun-dried tomato lentil salad.
Amy's tip
Do not use red lentils to make this recipe! They are too soft and will fall apart. Save them for soups and stews like red lentil potato soup and Instant Pot red lentil and kidney bean chili.
Instructions
Preparing this cold lentil salad is really easy. Simply combine the ingredients in a large bowl, toss, and serve.
Serving suggestions
I like to serve this salad on a bed of greens, such as Romaine lettuce or baby spinach. It's also delicious stuffed in pita bread pockets.
Serve it as a side dish with your favorite vegan grilling recipes. It's always a hit at potlucks and picnics.
Or enjoy it alongside other quick and easy recipes like vegan avocado pesto pasta, Burmese tea leaf salad, and black eyed pea and corn salsa.
Storing
I find the leftovers taste even more delicious the next day, so this is a wonderful recipe to include in your meal prep routine. The salad will last refrigerated in an airtight container for up to 3 days.
Recipe FAQs
Green or brown lentils remain firm when cooked and are perfect in salads. Red or orange lentils are softer and disintegrate when cooked.
If the sun-dried tomatoes are not packed in oil, you will need to rehydrate them before using. Place them in a boil of hot water and let sit for 30 minutes. Squeeze out the water before using.
Sun-dried tomatoes in olive oil may be found in multiple locations of the supermarket. Look in the produce section near the fresh tomatoes. Or they may be with dried fruit and nuts. They may also be found in the aisle with the canned tomatoes and pasta sauces.
More vegan lentil recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Sun-Dried Tomato Lentil Salad
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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, (about one lemon)
- 1 clove garlic, minced
- 1 cup fresh parsley, chopped
- salt and pepper, to taste (optional)
Instructions
- Place the lentils in a large salad bowl.
- 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.
- Then add the lemon juice, garlic, and parsley.
- Toss well so that all of the lentils are coated with the olive oil. Taste and add salt and pepper, if desired.
- Serve immediately or cover and refrigerate for later.
Notes
Nutrition
Nutritional information is an estimation only.
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.