With only 5 minutes of cooking time, this easy lentil salad is a great option when the weather is getting warmer.
The lentils are combined with veggies like green beans, carrots and edamame beans and coated in a sesame, lime and ginger dressing.
It’s the sixteenth recipe in my series of Fifty Fantastic Salads. If you want to see some of the other recipes, you can find them at the bottom of the page.
Why You’ll Love This Easy Lentil Salad
- Quick to make – takes about 15 minutes max
- High fibre – It has over 12g of fibre per serving.
- Perfect for meal prep – Stays fresh for days, making it ideal adding to meals all week
- Satisfying and filling – A really satisfying side salad
- A dressing you’ll love – I think dressings are the key to a great salad and this one is one of my favourites.
How to make an Easy Lentil Salad
One of the easiest salads to make. Cook the green beans and edamame beans. This should only take about 5 minutes.
Whilst they are cooking, drain the lentils and add to a large serving bowl with some grated carrot. Once the beans are ready, add those to the bowl too.
Add the dressing ingredients to a blender and blend for about 30 seconds. Pour over the salad, add some sesame seeds and fresh coriander and serve.
What are the key ingredients of this Easy Lentil Salad
- Black beluga lentils
- Carrots
- Edamame beans
- Green beans
- Sesame seeds
- Fresh coriander
Dressing ingredients:
- Organic sesame oil
- Tamari or soy sauce
- Lime juice
- Garlic
- Fresh ginger
- Salt and pepper
- Maple syrup, optional
The Nutritional Benefits of the Main Ingredients
Lentils
Lentils are a fantastic plant-based source of protein and fibre. They’re rich in iron and folate too. I like the way they soak up all the dressing.
Carrots
Carrots are rich in beta-carotene, an antioxidant that your body converts into vitamin A. They’re also a great source of fibre, which supports digestive health and helps keep you feeling full for longer.
Edamame Beans
Edamame beans don’t just add a pop of green to this salad, they are a fantastic source of plant-based protein. They also provide fibre, iron, calcium, and magnesium.
Green beans
Low in calories and high in fibre, green beans are a great source of Vitamins C, K and folate.
Sesame seeds
Sesame seeds are a rich source of calcium, iron, and healthy fats.
Fresh Coriander
Coriander is more than just a garnish—it’s packed with antioxidants and like many herbs, it contains volatile oils which can be antibacterial and anti-inflammatory. I like the extra flavour it adds too.
The Best Dressing for an Easy Lentil Salad
This is one of my favourite dressings. It’s a combination of sesame oil, tamari, lime juice and some fresh ginger and garlic. I like to add a drizzle of maple syrup too, as it balances out the flavours of the garlic and the lime juice.
Together, this combination of flavours creates a dressing that coats the lentils in a rich flavour and pairs so well with the crunch of the vegetables.
Storage and Shelf Life
This Easy Lentil Salad will keep well in the fridge for up to 4 days.
I don’t recommend freezing.
Recipe Tips
Swap the sesame oil: If preferred, this can be swapped for olive oil.
Swap carrots or bean: If you don’t like carrots or edamame, then peppers, cabbage and/or beetroot all work well.
Make it a meal If you’re looking for a more substantial meal, add some additional protein such as grilled tofu, tempeh, or your protein of choice.
If you liked this Easy Lentil Salad, here are some other fantastic salad recipes:
Easy Lentil Salad
Ingredients
Salad ingredients
- 100 g green beans (about 20 beans)
- 120 g frozen edamame beans (1 cup)
- 2 x 400g tin black beluga lentils (2 x 14oz)
- 2 medium carrots
- 2 tbsp sesame seeds
- Small handful of fresh coriander
- Handful of chopped nuts, optional
Dressing ingredients:
- 3 tbsp organic sesame oil
- 3 tbsp tamari or soy sauce
- 3 tbsp lime juice
- 2 cloves garlic
- Small piece of fresh ginger
- Salt and pepper
- 2 tsp maple syrup optional
Instructions
- Bring a pan of water to the boil. Chop the green beans into bite-size pieces. Add the green beans and frozen edamame beans to the pan. Cook for about 5 minutes.
- Whilst the vegetables are cooking, drain the lentils and give them a rinse. Add to a large serving bowl. Grate the carrots and add to the bowl. Once the beans are ready, drain and add to the bowl too.
- Add the dressing ingredients to a small blender jug and blend until smooth.
- Pour the dressing over the lentils and vegetables, add the sesame seeds, some fresh coriander (and some chopped nuts too, if you like) and mix well.
Notes
- This will store in the fridge for about 4 days.
- The nutritional information is based up the recipe serving 4 as a side dish.
- If preferred, the dressing can be made without a blender. Simply grate the ginger and garlic into a jar with the other ingredients and mix well.
Great recipe, left out the garlic & ginger, everyone commented & loved the salad!!
So glad you enjoyed it!