Lentil Salad Recipe - Spanish Sabores

Lentil Salad Recipe

This easy and delicious Spanish lentil salad comes together in under 30 minutes. While the lentils cook, chop up some veggies and make a quick dressing. Soon enough, you’ll have a wholesome meal everyone loves. If you’re looking for a quick and healthy lentil salad recipe, this one’s for you!

Lentil salad in a white bowl with two serving spoons

Lentils are a big part of the Spanish diet, and Spanish lentil stew is one of our most common lunchtime meals. But no one wants a bowl of piping hot lentils in the middle of Spanish summer! No worries, lentil salad to the rescue.

Lentil salad has become very popular in recent years in Spain, as healthy eating and salad culture is growing. It used to be the only salad you’d find in most Spanish restaurants was the classic ensalada mixta, but these days that’s changing.

You’ll find this lentil salad offered on many fixed price lunch menus (called menús del día) around Spain.

What I love about this lentil salad recipe is that it captures a lot of the flavors of Spain in one dish — paprika, lemon, garlic, cumin, sea salt… and it’s also super quick and easy to make. I like to prepare a big bowl and eat it for lunch a couple times a week.

Lentil salad in a clear bowl with a serving spoon

Key Ingredients

Lentil salad ingredients with labels: carrots, onion, cucumber, parsley, red pepper, olives, bay leaf, lentils.

Key Ingredients for Salad: Lentils, onion, cucumber, carrot, bell pepper, parsley, olive, bay leaf.

Lentil salad dressing ingredients with labels: lemon juice, lemon zest, salt, pepper, paprika, cumin, garlic, olive oil.

Key Ingredients for Dressing: Lemon juice, lemon zest, salt, pepper, paprika, cumin, garlic, olive oil.

Ingredient Notes & Substitutions

  • Lentils: You can use the lentil of your choice, but ideally one that holds its shape and doesn’t get too mushy. Here in Spain, I love to use the pardina lentil (a delicious small brown lentil), but black beluga lentils and green lentils are also delicious. Here’s a great guide to lentils with more info and cook times.
  • Vegetables: This lentil salad uses classic Spanish veggies: red pepper, cucumber, onion, and carrot. You can add or subtract veggies as you wish, but I encourage you to try this version first — it’s a great balance of flavor and crunch!
  • Paprika: One of the classic Spanish flavors in this salad is paprika, specifically smoked Spanish paprika called pimentón. This is a unique flavor and I recommend you try to find or order this spice when cooking Spanish food. If located in the US you can order from La Tienda.
  • Garlic: The raw garlic in the dressing is fairly mild and really gives the salad a kick. But if you prefer you can omit it and add a tablespoon of mustard in its place for texture and creaminess.

Spanish Lentil Salad: Step by Step

Lentil Salad preparation steps 1-4 in a grid.

Steps 1-2: Start by covering the lentils with a couple of inches of water. Throw in the bay leaf and bring to a boil. Lower to a simmer, cover and cook according to package instructions (I recommend starting to taste at the 15 minute mark so that they don’t overcook).

Steps 3-4: While the lentils cook, chop all of your vegetables and add to a large serving bowl. When the lentils are cooked, strain and rinse under cold water. Add to the salad. In a separate bowl whisk together all of the dressing ingredients.

Lentil salad ingredients in a serving bowl and dressing being poured over.

Step 5: Pour the dressing over the salad ingredients and mix well.

A spoonful of lentil salad.

Step 6: Taste for salt and pepper, and adjust if necessary. Enjoy immediately or keep in the fridge for up to four days.

Recipe Tips & FAQs

Can I use canned lentils?

No. You’ll have to cook lentils from scratch for this salad. Canned or jarred lentils will be too mushy.

How long do I have to cook the lentils?

Each lentil’s cook time varies, and you’ll want to cook your lentils al dente (firm to the bite) so that they’re a nice texture for salad. Check your package for instructions, but taste them starting at the 15 minute mark no matter what — I find they often cook faster than the package says.

How long will lentil salad keep in the fridge?

This salad lasts four days in the refrigerator.

Is this enough for a full meal?

A heaping plate of this lentil salad is more than enough for a vegetarian-friendly meal. But if you’d like to add some extra calories and protein, you can top with grilled chicken, salmon, hard-boiled egg, or feta cheese.

Overhead shot of lentil salad in a white bowl.

Serving Suggestions

I love to eat this salad for lunch, just as it is. If I’m super hungry I might add one of the toppings mentioned above (grilled chicken, salmon, hard-boiled eggs, or feta cheese).

Sometimes I also make this as a side dish for a family meal. It’s a great salad with a heartier meat dish, like these pinchos morunos (pork skewers) or these pork stuffed bell peppers.

More Spanish Salad Recipes

If you like this lentil salad, don’t miss these other salad recipes.

Lentil salad in a clear bowl with a serving spoon

Lentil Salad Recipe

A quick and delicious Spanish lentil salad recipe — ready in only 30 minutes!
0 from 0 votes
Print (images optional) Pin Rate
Course: Appetizer, Main, Main Course, Salad, Starter, Vegetarian
Cuisine: Spanish
Diet: Low Calorie, Low Fat, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 350.4kcal


For the Salad

  • 1 cup dry lentils brown lentils, green lentils, and black lentils all work well.
  • 1 bay leaf
  • 1/2 cup carrots finely diced. (About two medium carrots).
  • 1/2 cup red bell pepper finely diced. (About half a large bell pepper).
  • 1/2 cup onion finely diced. (About half of a small onion. You can use a sweet white onion or a red onion).
  • 1/2 cup cucumber deseeded and finely diced. (About one medium cucumber).
  • 1/4 cup parsley minced.

For the Dressing

  • 1 clove garlic minced.
  • 4 tbsp fresh lemon juice (The juice of about two lemons).
  • 1 tbsp sherry vinegar (You can sub red wine vinegar if necessary).
  • 2 tsp lemon zest
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked sweet Spanish paprika (pimentón dulce).
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp freshly ground black pepper (more to taste).
  • salt (to taste).


  • Put the dry lentils and bay leaf into a pot and cover with two inches of water.
    Lentils in a pot covered with water.
  • Bring the lentils to a boil and then lower to a simmer and cover. Cook according to package instructions (usually for 15-25 minutes) until al dente (cooked through but still firm to the bite). Start tasting around the 15-minute mark so that you don't overcook.
    Cooked lentils in a pot.
  • While the lentils are cooking, prepare the vegetables by dicing everything into small and even pieces. Put everything into a large serving bowl.
    Diced veggies in a clear bowl.
  • To prepare the dressing, combine the cumin, paprika, lemon juice, sherry vinegar, lemon zest, and minced garlic in a bowl. Slowly whisk in the olive oil. Taste and adjust for salt and pepper.
    Salad dressing in a metal bowl.
  • When the lentils are tender but not mushy, drain in a colander and rinse with cold water. Make sure they're well-drained so that the salad isn't watered down.
  • Add the lentils to the large salad bowl with the rest of the vegetables. Mix everything together and pour on the dressing. Taste and adjust for salt and pepper. Enjoy immediately or keep in the fridge for up to four days.
    Pouring dressing over lentil salad ingredients.


  • You can use the lentil of your choice, but it should be one that holds its shape and doesn’t get too mushy. Brown, black, and green lentils work well. You cannot use canned lentils, they will be too mushy.
  • Make sure to cook the lentils until al dente (tender, but not mushy). 
  • Feel free to substitute different veggies if needed. 
  • Try to get smoked Spanish paprika (pimentón dulce) — it has a great, unique flavor.
  • You can prepare this salad in advance (it tastes even better after marinating for a couple of hours) and it will last up to four days in the fridge.


Calories: 350.4kcal | Carbohydrates: 30.33g | Protein: 16.2g | Fat: 18.89g | Saturated Fat: 2.61g | Sodium: 92.56mg | Potassium: 756.54mg | Fiber: 19.72g | Sugar: 4.29g | Vitamin A: 3674.3IU | Vitamin C: 41.7mg | Calcium: 58.07mg | Iron: 5.18mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!

Hungry for more? Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide!


Sign up with your email address to receive free weekly recipes. You'll get a copy of my Spanish Cooking Essentials checklist when you do!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Subscribe for free Spanish recipes weekly!