Lentil & Cranberry Salad with Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed salad featuring earthy lentils, sweet cranberries, and crunchy walnuts, tossed in a bright lemon vinaigrette for a perfect meal prep option. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs brown lentils, water, dried cranberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, combine 1 cup dry brown lentils and 2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes until tender but not mushy. Drain and rinse under cold water, then spread on a baking sheet to cool completely.
  2. Step 2: In a small bowl, whisk together the zest and juice of 1 lemon, 3 tbsp olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper to make the vinaigrette.
  3. Step 3: In a large bowl, combine the cooled lentils, 1/2 cup dried cranberries, 1/4 cup chopped walnuts, 1/4 cup diced red onion, and 2 tbsp chopped fresh parsley.
  4. Step 4: Pour the vinaigrette over the salad and toss gently until evenly coated. Chill for 30 minutes to allow flavors to meld before serving.

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