Lentil & Cranberry Salad with Lemon Vinaigrette

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

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 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.

★ 4.5 (15 ratings) 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.

Frequently asked questions

How long does Lentil & Cranberry Salad with Lemon Vinaigrette take to make?

Total time is about 35 minutes (15 min prep + 20 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 & Cranberry 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 brown lentils from drying out.

Can I substitute ingredients in Lentil & Cranberry 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 & Cranberry 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 & Cranberry Salad with Lemon Vinaigrette vegetarian?

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

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