Ethiopian-Inspired Lentil Salad with Citrus and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A vibrant salad combining cooked lentils with citrus, fresh herbs, and a spiced vinaigrette inspired by Ethiopian flavors. This ethiopian-inspired salads (vegan) ready in about 35 minutes pairs green lentils, water, red onion, finely diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 230 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1 cup green lentils
• 3 cups water
• 1/2 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp berbere spice mix
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp orange zest

Instructions

1. Step 1: Rinse 1 cup green lentils and place in a saucepan with 3 cups water. Bring to a boil, then simmer uncovered for 20-25 minutes until lentils are tender but hold their shape. Drain and let cool to room temperature.
2. Step 2: In a large bowl, combine cooled lentils with 1/2 finely diced small red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp berbere spice mix, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp orange zest until emulsified.
4. Step 4: Pour the vinaigrette over the lentil mixture and toss gently to coat evenly. Let the salad rest for 10 minutes to allow flavors to meld before serving cold or at room temperature.