Mediterranean Lentil Salad

I usually make this Mediterranean lentil salad recipe with blue vegan cheese as the main dish. It is packed with protein, herbs, and intense flavors, keeping your stomach full and hunger away for the rest of the day.

I was inspired to create this lentil salad recipe by one of my favorite cookbook authors, Yotam Ottolenghi, who has a similar recipe in his Vegetarian Book Plenty.

If you can use Castelluccio lentils or Puy lentils, you should go for them, but if you don’t, go ahead and use green lentils, and I will give you a tip here to make it work.

I am also changing some ingredients for fun and cutting corners by simplifying some steps so that you can make them faster and enjoy this fabulous dish without much planning.

We love making filling warm salads, as they are our regular main dish for lunchtime. So we make sure to make flavor-packed salads or season them with a delicious homemade vinaigrette.

Jump to:

• 💚 Why you will love it
• 🧾 Ingredients
• 🔪 Instructions
• 💡 Expert tips
• 📖 Variations
• 🥢 How to serve
• 🥡 Storage
• 🥗 More warm salad recipes
• 📋 Recipe
• 💬 Reviews and Comments

🧾 Ingredients

This salad has a couple of winning ingredients. It can be served as a lentil side dish or as a main lentil dish; just change the portion sizes.

• Puy Lentils: The backbone of our dish, Puy lentils stay firm when cooked and offer a nutty, peppery taste. Brown or green lentils are also cool; they'll offer a more earthy, wholesome vibe.
• Dry Tomatoes: These add a concentrated burst of umami flavor that pairs impeccably with the earthiness of lentils. Plus, their chewy texture creates a delightful contrast with the other ingredients.
• Red Onion or Shallots: These bring a slightly sweet, sharp bite to the salad. While red onion adds vivid color, shallots offer a milder, more sophisticated flavor.
• Vegan Blue Cheese (Gorgonzola Cheese): This adds a rich, tangy flavor that's just a bit funky—in the best way.
• Herbs (fresh thyme sprigs, mint, chives, and dill): The combination brings layers of aromatic freshness that make every bite an herbaceous adventure.
• Fresh Garlic: This gives a robust kick of flavor that infuses the whole dish.
• Red Wine Vinegar: This adds a tangy zing that balances out the richness of the vegan blue cheese. Studies show vinegar can also help regulate blood sugar levels—yum and smart.

See quantities and complete instructions in the recipe card.

Substitutions

Original Ingredient	Suggested Substitution
Red wine Vinegar	Balsamic vinegar or lemon juice
Lentils	Small brown or green lentils
Vegan Blue Cheese	Vegan feta

🔪 Instructions

Step 1: Cooking lentils. Wash and let lentils cook by bringing them to a boil (optionally with 2 bay leaves). If using regular puy lentils, boil them for 20 mins with a teaspoon of sea salt. Otherwise, only boil Castelluccio lentils, Puy lentils, or the smaller French green ones for 10-15 minutes.

Then, strain them in a colander and put them under cold water to bring them to room temperature.

The idea is to have tender lentils that keep their shape and texture and do not look mushy. Then drain them.

Step 4: Mix all the chopped vegetables and lentils in a large bowl. Separate the vegan cheese and fresh herbs; then stir in the cheese and herbs and toss to combine.

📖 Variations

This salad can be customized in various ways; see some suggestions.

More veggies - when we want an even more veggie-packed blue cheese salad, we like adding maple-glazed carrots, roasted butternut squash, celery, red bell pepper, and green onions instead of red onions.

Crunch - we like adding some crunchy notes by slightly toasting a handful of walnuts in a saucepan and coarsely crushing them.

🥢 How to serve

Serve on a large plate when the lentil and vegetable mixture cools. Sprinkle with chopped herbs, and drizzle with olive oil, if desired. Add salt and black pepper to taste.

🥡 Storage

Place the salad in an airtight container. If you’ve dressed the salad, it’s best consumed within 1-2 days, as the dressing can cause the greens to wilt. Undressed salad can last up to 3-4 days.

🥗 More warm salad recipes

Love a warm salad bowl packed-with veggies? You are in for a treat!

• Couscous warm salad
• Vegan Greek Salad
• Lebanese Tabbouleh Salad
• Vegan Kale Salad with maple balsamic dressing
• Sautéed Tofu Buddha Bowl with Quinoa

Level up your meal with our speedy, flavorful raw mushroom salad! Ready in minutes, it's a burst of fresh goodness you won't want to miss.

If you like using fennel in your salads, don't forget to try our Roasted Fennel recipe with pears, a delicious and super easy dish for any special occasion!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

📋 Recipe