Spring Citrus Lentil Salad

Spring Citrus Lentil Salad

Nothing says transitioning seasons like adding some zest to your salads (I mean that metaphorically and literally). Lentils are abundantly packed with protein, fiber, folate, vitamin B12, which is essential for red blood cell formation and convert carbohydrates that we consume into energy. This recipe is also rich in phytochemical, with the herbs offering a variety of medicinal benefits. Not to mention, this citrus lentil salad hits the spot when it comes to sprucing up lunch ideas.

Spring Citrus Lentil Salad


  • 1 cup brown lentils

  • 1 bay leaf

  • 3 cups water

  • 1 tablespoon dried currants

  • For the dressing:

  • 1/2 cup red wine vinegar

  • 3/4 cup olive oil

  • 1/4 cup finely chopped fresh mint or one teaspoon dried mint

  • 1/4 cup finely chopped fresh parsley or one teaspoon dried parsley

  • 1 teaspoon dried oregano

  • 2 tablespoons Dijon mustard

  • 1 tablespoon orange zest

  • 1 teaspoon honey

  • 1 shallot, finely sliced

  • 1 teaspoon salt

  • 1 teaspoon cracked black pepper


  1. Rinse and drain lentils.

  2. Bring a pot to a boil with 3 cups of water. Once the water is boiling, lower it to a low flame and place the lentils and bay leaf inside. Let it simmer. About 20-30 minutes.

  3. In the meantime, prepare the dressing. Combine the vinegar, herbs, olive oil, mustard, orange zest, shallot, honey, salt, and pepper in a mason jar. Shake to combine.

  4. Strain the lentils and discard bay leaf. Place the lentils into a large bowl and pour dressing on top. Garnish with dried currants and fresh parsley and mix.


Notes: Dressing can be made in advance.

Salad lasts for about 5 days in the refrigerator.

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