Sun-Dried Tomato Lentil Salad

5 from 3 votes

Quick and easy to make, 5-ingredient vegan Sun-Dried Tomato Lentil Salad is loaded with Mediterranean flavors from garlic, lemon, and fresh herbs.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 334kcal

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)

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
Then 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, if desired.
salt and pepper
Serve immediately or cover and refrigerate for later.

Leftovers will last refrigerated in an airtight container for up to 3 days. Mix well before serving.

Do not use red lentils to make this recipe! They are too soft and will fall apart.