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One bowl of Mediterranean Red Lentil Salad

Mediterranean Red Lentil Salad

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


An Easy, Delicious, Mediterranean Red Lentil salad recipe. Packed full of red lentils, toothsome chickpeas, coated in a dressing of warming spices and tangy lemon. Quick, healthy, vegan, AND yummy?! Yep! This lentil salad recipe truly does it all.



Lentil salad base:

  • 2 and 1/2 cup vegetable stock
  • 1 and 1/2 cup red lentils, washed
  • 1 clove of garlic, diced
  • 1 cup of cooked chickpeas
  • 2 green onion, thinly sliced


  • 1/8 cup fresh lemon juice
  • 1/8 cup extra virgin olive oil
  • 1 tbsp dried mint
  • 1/2 tsp allspice, ground
  • 1/4 tsp cinnamon, ground
  • 1 small garlic clove, mashed

Serve with:

  • Baby Spinach
  • Dried Apricots, sliced
  • Pistachios, coarsely chopped


Lentil Salad Base:

  1. In a medium pot over medium-high heat, bring broth, lentils, and garlic to a boil: reduce heat to medium-low.
  2. Add the chickpeas and cook for 3-5 minutes. It’s important not to overcook the lentils, or they’ll fall apart. Before the lentils have fully cooked, remove from heat, transfer to a bowl, add the green onions. Stir gently.
  3. Cover the bowl with a lid and continue with the making the dressing. The lentils will finish cooking from the residual heat.

Spiced Dressing:

  1. Add all of the ingredients into a small jar with a lid. Seal the lid, and shake all the ingredients together.
  2. Remove the lid from the lentils and pour the dressing onto the lentils. Mix. Let the salad sit for 10 minutes.


  1. Arrange the baby spinach into a shallow bowl.
  2. Spoon the lentil mixture onto the salad.
  3. Top with apricots and pistachios.
  4. Serve at room temperature.


  • Category: Salad
  • Method: stove-top
  • Cuisine: Mediterranean

Keywords: Warm red lentil salad, vegan mediterranean meals, red lentils, salad