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Parsley and lentil salad recipe

Parsley and lentil salad recipe

  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Lentil salad

This salad gets better with every day that passes! I often prepare this yummy salad to go camping or for a picnic and it does not take much space, is very nourishing, and gets better with time.

1 person made this

IngredientsServes: 8

  • 250g uncooked lentils
  • 30g parsley
  • 1 large shallot
  • 3 cloves garlic
  • salad dressing of your choice

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Bring a pot of salted water to the boil and cook lentils for about 15 to 20 minutes (they must be cooked but still firm). Drain and let cool.
  2. Wash the parsley and trim the ends with scissors.
  3. Lay trimmed parsley on kitchen paper to dry.
  4. When parsley is dry, blend in a food processor or herb mill.
  5. Meanwhile, peel and chop the shallot and garlic.
  6. In a large bowl mix together the lentils, shallot, parsley, garlic and salad dressing of your choice (personally I like the creamy blue cheese dressing). Mix well and refrigerate to chill for at least 1 hour before serving.

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Lentil Ragout – French Puy lentil side dish

Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in stock so they absorb the flavour. It’s an outstanding side dish that’s easy to make, and the perfect side for any protein.

Or just do as I do and eat a whole bowl of this for lunch!

I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!). Dessert is coming on Friday!

Wheat Berry and Lentil Salad With Carrots, Parsley and Harissa

Because you want the wheat berries at room temperature for this salad, it's a good idea to cook them in advance. Alternatively, you can spread the grain out on a plate or baking sheet to cool after it has cooked and briefly rested, or use leftover wheat berries. To use leftover grains, substitute 2 1/3 cups in place of the 2/3 cup dry listed here. Also, see the VARIATIONS, below.

Make Ahead: The wheat berries can be cooked 2 days in advance and dressed 1 day in advance same goes for the lentils. The carrots, parsley, almonds and olives can be prepared 1 day in advance and held on top of the salad mix in just before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Rinse and drain the wheat berries.

Combine the drained wheat berries, 1/4 teaspoon salt and 5 cups of the water in a medium, heavy-bottomed pot. Bring to a boil over high heat, then reduce the heat to medium, partially cover and cook for 45 minutes to 1 hour, until the wheat berries are tender but still a little chewy. Turn off the heat let them rest for 15 minutes, then drain well and cool.

Meanwhile, combine the lentils with the remaining 3 cups of water in a small, heavy pot. Bring to a boil over high heat, then reduce the heat to medium-low, partially cover and cook for 15 to 20 minutes, until barely tender. Turn of the heat let the lentils cool in their cooking liquid.

Combine the cooled wheat berries and the lentils (making sure they are well drained) in a medium bowl with the carrots.

Dissolve the remaining 1/2 teaspoon salt in the lemon juice in a liquid measuring cup whisk in the harissa and then the oil to form an emulsified dressing. Pour over the wheat berries, lentils and carrots, tossing to coat evenly.

Stir in the parsley, olives and almonds, reserving some for garnish, if desired, and serve.

VARIATIONS: For the wheat berries, you could substitute emmer or einkorn (two ancient wheat varieties in the farro category) or rye berries. In place of or in addition to the carrots, you could use diced fresh or roasted sweet peppers, halved cherry tomatoes or finely slivered greens such as collards or arugula, or even leftover roasted vegetables. You could also swap the parsley for cilantro, or replace the lentils with chickpeas (if using canned, rinse and drain well before combining).

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Great main meal-type salad. Really enjoyed it. However, made three changes: 1) added fresh, minced garlic (to taste) to the chopped vegetable mélange and 2) added ground sumac (to taste) to the dressing just before I shook it up in a jar (with a tight-fitting lid, of course). I get my sumac at a neighbourhood Persian foods store. I added the sumac for more tang! Finally, I boiled my lentils (puy lentils) only for 10 mins because I wanted a firmer, but cooked, legume. I served the salad on a bed of fresh baby spinach. Lovely tastes and just right for summer.

I recommend you put this on your list of summer salads. I always try to follow the first attempt at a recipe "as written" - but 1) I forgot parsley but had basil, and 2) my daughter said to put about of cup of leftover plain quinoa in it (she had made some the night before). DEELISH. I used pre-cooked brown lentils for convenience and I don't cook lentils often. I have made again, but always with a cup of quinoa. I really don't know which part I like the best - the peppers are yum, the feta, the capers, the olives, the dressing?? Guess I'll have to make it again!

I had alot of fun making this recipe. It is very delicious. The egg and feta cheese were a really nice addition. All of the ingredients were wonderful. (-:

Great, refreshing, easy-to-make summer salad. Followed recipe as written and loved it. It's even better the next day. If you're not crazy about capers, though, you may want to reduce amount. I used 3 tablespoons and you can definitely taste them. I will make again, and share recipe with our vegan friends. We're not vegan, just trying to eat healthy! Enjoy.

I made this twice in one week with variations to the second go based on what onions and such I had on hand. Quick and easily to make with whatever you have on hand.

I played around with the recipe a little and just LOVED it! It was an easy, fast summer dinner . I chopped fresh scallions instead of red onion (which uncooked is a little strong for me). Skipped the yellow pepper. I went a little skimpy on the feta, but it was all just wonderful. Served it with a salad with fresh corn, apples, grated carrots & a caeser style dressing, baba ganoush and toast. Food heaven!

Hearty, crunchy, flavorful salad. I left out the feta and it tasted great. I did not rinse beans after boiling in salted water, and I think the extra salt added to the flavor.

This was great and so easy to make. I didn't cook the pepper, I used less oil, and I left out the radishes, feta and eggs and it was still good.

The first time I made this salad, it was for a birthday bash for my mother, in which I decided to offer 6 different salads as the buffet luncheon. We had about 40 women, all ages, and this salad was the absolute favorite. Healthy, very "South Beach" with good carbs and tastes better made a day ahead. Since then, I have made numerous times, and it is always the first to go.

I was skeptical about capers and olives together, but it was great! i left out the eggs, but followed the rest using black lentils.

so, this recipe is great as is, but here are some changes i made that i think makes it exceptional. first i substitute cilantro for parsley (i hate parsley) i omit the olives and the eggs, and add 1 ear of corn straight off the cob (it doesn't need to be cooked) i also chop up a jalapeno pepper and add that. this recipe is better the next day after the flavors have a chance to really come out. my friends and family all love it. my pregnant friend says this is the only thing that keeps her regular (sorry to go there, but it's true) this is a great introductory to lentils if you're not used to using them. also, trader joe's has some pretty good pre cooked lentils in their refrigerated section, good when time is an issue.

Did not like. Made exact to recipe. Onion was much too strong for the dish and lentils were very mushy.

This is one of my favorite recipes on epicurious - quick, delicious and lasts for more than a week in the fridge without turning to mush. Perfect as a bring-from-home lunch. The one change I make is only using about half of the dressing.

Really quite yummy. I made this exactly according to the recipe and the combination of flavors was just about right. The only thing I did differently was to withold some of the dressing which turned out to be a good decision about 2/3 of the dressing was plenty for the salad.

colourful and delicious. i used less oil and salted the lentils after cooking.

Delicious and a snap to make -- 20 minutes start to finish. I pack it for lunch at work -- a nutritious and tasty alternative to boring sandwiches.

Delicious salad. I left out the eggs as I don't like cold egg. I added a bit too much lemon juice which slightly marred the mild and creamy taste, but on the whole it was very nice, especially with the cherry tomatoes and radishes and fresh parsley.

This is a terrific salad the olives, feta and egg are such a great flavor combination! Used half a large beef-steak tomato, slightly less red onion and radish, 1 1/2 C. lentils and MUCH LESS olive oil (maybe 4 Tbs.). Also used mixed Greek olives. Don't salt the lentils until AFTER they've cooked that makes them tough. Served this for dinner, slightly warm. Would serve 4 small eaters as an entree salad.

This is one of the most refreshing and delicious salads I've ever made. I left out the feta cheese and used different olives, and I'm sure there are many variations that would be just as good.

very tasty- great for picnics. can be lightened easily by reducing oil or using a different dressing. Many requests for the recipe.

This was excellent, although it takes some lengthy preparation. I subatituted red wine vinegar for the lemon jce. from necessity and also added chopped roasted garlic, salt, and chili-garlic mustard to the sauce and torn up baby spinach to the salad. I used twice as many tomatoes, olives, and radishes and half as much diet feta cheese. I also added a cup of cooked rice. I later thought that adding pine nuts would have been good, too.

Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)

Tabbouleh is a Middle Eastern vegetarian salad, made using tomatoes, parsley and mint with a mild drizzle of olive oil.

Lentil Tabbouleh Recipe is a beautiful twisted version incorporating the healthy proteins into the traditional tabbouleh to make Middle Eastern Vegetarian Salad With Lentils. Tabbouleh is a Middle Eastern vegetarian salad, made using tomatoes, parsley and mint with a mild drizzle of olive oil. It is served as a part of the mezze in Arabic cuisine. Modern version makes use of bulgur wheat or couscous too. It is very light and refreshing making it a perfect summer salad. Serve Lentil Tabbouleh recipe- Middle Eastern Vegetarian Salad With Lentils as a part of the mezze for weeknight supper with perfect halloumi bruschetta, hummus, yogurt, couscous salad, Vegetarian Stromboli and sandwich with arugula or have it for lunch on a hot summer afternoon as a refreshing salad.

How to Make the Balsamic Lentil Salad

The thought of a lentil salad might seem intimidating. But as mentioned before, lentils are just like tiny beans that you can easily cook on the stove. Plus, check out the simple ingredient list…cucumber, red pepper, onion, lentils, and dressing. Once the lentils are cooked, this salad comes together quickly. Even better, this one’s customizable. Keep the lentils as the base and add your favorite chopped, raw veggies. Carrots, celery, zucchini, cauliflower, broccoli…so many options! And one thing I might add next time around? Feta cheese. Or Parmesan cheese. Or gorgonzola. Goat cheese, maybe? You get the picture.

Let this easy Balsamic Lentil Salad be your go-to dish for spring and summer! Need a dinner idea for this week? Try the salad alongside this Roasted Salmon with Tomato Basil Relish, this Peach Caprese Grilled Chicken, or this Stuffed Hawaiian Grilled Chicken.

Pondicherry lentil salad

I named this salad after a town in South India that was heavily influenced by French colonization. I love the easy mix of Eastern and Western flavors that this recipe exemplifies. The salad is made with small black lentils similar to French puy lentils but can be made with any black lentils. Here I use lentils that are named beluga, after the caviar, because of their appearance and minuscule size, especially when compared to other lentils. I love the crispness of the apple and peppers mingling with the soft texture of the lentils. This is a great salad to take on a picnic, and especially handy if you&rsquore serving vegetarians who need a bit of substance to their meal. The ginger and coconut roasted in sesame oil give it a richer flavor than most run-of-the-mill lentil salads.

2 cups beluga black lentils
1 Fuji apple, cored and diced
1 yellow bell pepper, diced
1 large jalapeño pepper, diced
1/8 cup olive oil
1 Tbsp balsamic vinegar
Juice of 1 1/2 ripe lemons
1 teaspoon salt
1 cup loosely packed, chopped flat-leaf parsley
1 Tbsp sesame oil
1 1/2 Tbsp minced fresh ginger
1/4 cup shredded unsweetened coconut

  • 3 cups low-sodium no-chicken or chicken broth
  • 1 cup dried black lentils (see Tip), picked over and rinsed
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons whole-grain mustard
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 6 tablespoons extra-virgin olive oil, divided
  • ½ cup chopped pecans, toasted
  • ½ cup thinly sliced radishes
  • 1 medium shallot, thinly sliced
  • 2 tablespoons chopped fresh mint, plus more for garnish
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 ¼ pounds cod fillet, cut into 4 portions
  • ¼ cup cornstarch

Combine broth and lentils in a small saucepan. Bring to a boil, then reduce heat to maintain a low simmer. Cover and cook until the lentils are tender, 15 to 20 minutes. Remove from heat and drain any remaining broth.

Meanwhile, whisk vinegar, mustard and 1/4 teaspoon each salt and pepper in a medium bowl. Slowly whisk in 4 tablespoons oil. Reserve 2 tablespoons vinaigrette in a small bowl.

Add the lentils, pecans, radishes, shallot, mint, parsley and 1/4 teaspoon salt to the dressing in the medium bowl and stir to combine.

Pat cod dry and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Dredge the cod in cornstarch, pressing to adhere and gently shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the cod and cook, flipping once, until it&rsquos golden brown and flakes easily with a fork, 8 to 12 minutes.

Serve the lentil salad topped with the cod and drizzled with the reserved 2 tablespoons vinaigrette. Garnish with more parsley and mint, if desired.

Also known as Beluga lentils, these round black lentils have a firmer bite and hold their shape better than other varieties when cooked. You can find them with dried beans in well-stocked grocery stores or online. French green lentils work well in their place.


Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper and set aside.

Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).

Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.