Cold Lentil and Vegetable Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing vegan salad combining protein-rich lentils with crunchy vegetables and a tangy lemon-tahini dressing. This mediterranean-inspired vegan ready in about 35 minutes pairs green lentils, rinsed, water, carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 3 cups water to a boil. Add 1 cup rinsed green lentils and reduce heat to medium-low. Simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and let lentils cool.
  2. Step 2: In a large bowl, combine cooled lentils with 1/2 cup diced carrot, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  4. Step 4: Pour the lemon-tahini dressing over the lentil and vegetable mixture. Toss thoroughly to coat all ingredients evenly.
  5. Step 5: Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Cold Lentil and Vegetable Salad with Lemon-Tahini Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Lentil and Vegetable Salad with Lemon-Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils, rinsed from drying out.

Can I substitute ingredients in Cold Lentil and Vegetable Salad with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Lentil and Vegetable Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold Lentil and Vegetable Salad with Lemon-Tahini Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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