Ethiopian-Inspired Spiced Lentil Salad with Lemon and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A refreshing warm lentil salad tossed with a citrusy lemon dressing, fresh cilantro, and aromatic Ethiopian spices for a vibrant side or light meal. This ethiopian-inspired salads (vegan) ready in about 35 minutes pairs brown lentils, water, olive oil 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 220 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 brown lentils
• 3 cups water
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp berbere spice blend
• 1, minced garlic clove
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup finely diced red onion

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. In a medium saucepan, bring 3 cups water to boil, add lentils, reduce heat to medium-low, and simmer uncovered for 20-25 minutes until tender but not mushy.
2. Step 2: Drain lentils and transfer to a large bowl to cool slightly.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp berbere spice blend, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the warm lentils and gently toss to coat.
5. Step 5: Fold in 1/4 cup finely diced red onion and 1/4 cup chopped fresh cilantro.
6. Step 6: Allow salad to rest for 10 minutes at room temperature to let flavors meld before serving.