This Spanish Lentil Salad is where healthy meets delicious. It´s packed with flavors, made with heart-healthy ingredients and comes together in just 15 minutes. Seriously the kind of food you should be eating, as it´s going to fill your body with so much goodness.
To make this salad, I used canned lentils. Just to make things easier and quicker. But you can also use dried lentils. Just simmer them on a low heat between 20 to 35 minutes or until fully cooked through (check package instructions). Then drain and let them cool off.
What really takes this salad to the next-level is the homemade vinaigrette. Made with just olive oil, sherry vinegar and garlic. Of course you can use other dressings here. Just make sure to use a homemade dressing, as it makes all the difference.
TIPS & TRICKS to Make this Recipe: You can serve this salad either at room temperature or even cold. It´s also perfect to make ahead of time and serve later, as it will hold in the fridge between 4 to 7 days. Just make sure to store it in an air-tight container.
Key Ingredients & Cookware I used in this Recipe:
CANNED LENTILS
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Lentil Salad
Spanish Lentil Salad
Ingredients
- 3 cups canned lentils 16 oz / 500 grams
- 1/2 cup finely chopped red onion 26 grams
- 1/2 cup finely chopped green bell pepper 75 grams
- 1/2 cup finely chopped red bell pepper 75 grams
- 1/3 cup finely chopped carrot 42 grams
- 1/3 cup canned corn 70 grams
- pinch sea salt
- dash black pepper
FOR THE DRESSING
- 2 tbsp extra virgin olive oil 35 ml
- 1/2 tbsp sherry vinegar 8 ml
- 1 clove garlic
- 1 tbsp finely chopped parsley 4 grams
- dash sea salt
- dash black pepper
Instructions
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Drain the canned lentils into a colander, rinse under cold running water until the water runs clear underneath, shake off any of the excess water and set aside to air dry
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Meanwhile, finely chop 1 red onion to end up with 1/2 cup, finely chop 1 green bell pepper to end up with 1/2 cup, finely chop 1 red bell pepper to end up with 1/2 cup, finely chop 1 carrot (peeled) to end up with 1/3 cup and drain a small can of corn and reserve 1/3 cup
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To make the dressing, add in a generous 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic, add in 1 tbsp finely chopped fresh parsley and lightly season with sea salt & black pepper, whisk together
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Once the lentils are air dried, add them into a large bowl, along with all the chopped veggies and corn, then season with sea salt & black pepper and pour in the dressing, gently mix together until well mixed, serve at room temperature or store in the fridge for a couple of hours to serve chilled, enjoy!
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Jim s
14 . Jul . 2023Made this tonight and loved it. Had it next to a roasted artichoke. Great dinner.
Spain on a Fork
Sounds great!! Much love 🙂
16 . Jul . 2023Bill MacDonald
22 . Jan . 2023Fantastic flavours, also added finely chopped cucumber for an extra crunch.
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love!
22 . Jan . 2023The Lentil Salad you NEED in your LIFE | Spanish Ensalada de Lentejas Recipe – Vegan
[…] The Lentil Salad you NEED in your LIFE | Spanish Ensalada de Lentejas Recipe […]
29 . Oct . 2022Brenda/Splunky
So far every recipe I have tried is really good!!
My problem with this one, I’m having a hard time finding sherry vinegar. I have been to several stores in Lisbon and can’t find it. What would you suggest for an alternative.
If you are ever in the Lisboa area we would love to take you and whoever to our favorite vegan restaurant
Brenda/Splunky
02 . May . 2022Spain on a Fork
You can sub for red wine vinegar 🙂 Appreciate the comment Brenda/Splunky!! Much love 🙂
02 . May . 2022Ramya
Cant wait to make this soon for me can i skip green and red bell peppers as am not a big fan of bell peppers i never had lentil salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
28 . Mar . 2022Spain on a Fork
Sounds great Ramya! Much love 🙂
28 . Mar . 2022