Lentil Sundried Tomato Salad

Cold Lentil Salad with Sun-Dried Tomatoes

Cold Lentil Salad is incredibly fast and easy to make with only 5 ingredients. This vegan Mediterranean lentil salad is loaded with flavor from sweet sun-dried tomatoes and a hint of citrus. Serve it on a bed of crisp greens as a complete high-protein meal.

5 from 3 votes
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Course: Salad
Cuisine: Mediterranean
Keyword: Cold Lentil Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 252kcal
Author: Amy Katz


  • 2 cups cooked lentils, (or a little more if you use a slightly larger package of pre-cooked lentils)
  • 1 jar sun-dried tomatoes in olive oil, julienne sliced (about 8.5 ounces)
  • 1 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 3 Tablespoons lemon juice


  • Combine all the ingredients in a bowl, including the olive oil from the jar of sun-dried tomatoes.
  • Enjoy immediately or chill until ready to serve.


Leftover Cold Lentil Salad will last covered and refrigerated for a few days.
This salad tastes great on a bed of greens such as chopped Romaine lettuce or baby spinach.
If using dried green or brown lentils, my favorite way to cook them is in an Instant Pot:
Rinse 1 cup lentils and combine them with 2 1/4 cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
Or to cook them on the stove, bring 2 1/2 cups of water to a boil. Add the lentils and allow them to simmer 20-35 minutes until tender.


Calories: 252kcal | Carbohydrates: 36g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 1403mg | Fiber: 12g | Sugar: 2g | Vitamin A: 2040IU | Vitamin C: 87.4mg | Calcium: 68mg | Iron: 5.9mg

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