Lentil and Herb Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant, protein-rich salad featuring tender lentils and fresh herbs in a bright lemon dressing, perfect for a light Passover meal. This Jewish-inspired Passover recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs Green lentils, dried, Water, Fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, dried
• 2 cups Water
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Fresh dill, chopped
• 1 medium Lemon
• 3 tbsp Extra virgin olive oil
• 1/4 cup Red onion
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Rinse 1 cup dried green lentils under cold water until the water runs clear, then drain. Place lentils in a saucepan with 2 cups water, bring to a simmer over medium heat, cover, and cook for 20-25 minutes until tender but not mushy, then drain and let cool.
2. Step 2: In a small bowl, whisk together the zest and juice of 1 medium lemon, 3 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Add the cooled lentils, 1/4 cup chopped parsley, 1/4 cup chopped dill, and 1/4 cup finely diced red onion to the dressing, tossing gently until evenly coated. Chill for at least 1 hour before serving.