Lentil and Herb Salad with Lemon Vinaigrette

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

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 (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 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.

Prep: 20 min Cook: 25 min Serves 4 Jewish cuisine 200 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Lentil and Herb Salad with Lemon Vinaigrette take to make?

Total time is about 45 minutes (20 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 Lentil and Herb Salad with Lemon Vinaigrette?

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, dried from drying out.

Can I substitute ingredients in Lentil and Herb Salad with Lemon Vinaigrette?

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 Lentil and Herb Salad with Lemon Vinaigrette 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 Lentil and Herb Salad with Lemon Vinaigrette vegetarian?

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

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