Name: Warm Lemon Herb Mediterranean Lentil Salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 1 cup dry green or brown lentils, rinsed; 1 cup high-quality chicken broth (or vegetable broth for a vegetarian option); Water, as needed; 2 tablespoons unsalted butter, or olive oil for a vegan option; 1 medium yellow onion, finely chopped; 1 teaspoon minced garlic; 1 (14 ounce) can of diced tomatoes, drained; 1 teaspoon sea salt, or to taste; 1 tablespoon aged balsamic vinegar

Salad

Sarah's Quick Warm Lentil Salad

Aug 10, 2025
by Ahmad Lindgren
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

5 mins
COOK TIME

35 mins
TOTAL TIME

40 mins
SERVING

4 People
VIEWS

0

Embrace the rustic charm of the Mediterranean with this vibrant lentil salad. Earthy lentils mingle with sweet tomatoes and a tangy balsamic glaze, creating a symphony of flavors that is both comforting and sophisticated. Perfect as a light lunch, a hearty side, or a vegetarian main course.

Ingridients

Adjust Servings

1 cup dry green or brown lentils, rinsed

1 cup high-quality chicken broth (or vegetable broth for a vegetarian option)

Water, as needed

2 tablespoons unsalted butter, or olive oil for a vegan option

1 medium yellow onion, finely chopped

1 teaspoon minced garlic

1 (14 ounce) can of diced tomatoes, drained

1 teaspoon sea salt, or to taste

1 tablespoon aged balsamic vinegar

Nutrition

Carbohydrate

37 g
Cholesterol

17 mg
Fiber

17 g
Protein

14 g
Saturated Fat

4 g
Sodium

1035 mg
Sugar

6 g
Fat

7 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

In a medium saucepan, combine the rinsed lentils and chicken broth. Add enough water to just cover the lentils. (2 minutes)

02

Step

25 mins

Bring the mixture to a gentle simmer over medium heat. Cook until the lentils are tender but still hold their shape, about 20-25 minutes. Ensure the lentils remain covered with liquid throughout the cooking process, adding more water as needed. (25 minutes)

03

Step

5 mins

While the lentils are simmering, melt the butter (or heat the olive oil) in a separate saucepan over medium heat. Add the chopped onion and cook until translucent and lightly golden brown, about 5 minutes. (5 minutes)

04

Step

0 mins

Add the minced garlic to the onions and sauté for another 30 seconds, until fragrant. (30 seconds)

05

Step

1 mins

Once the lentils are cooked, carefully drain any excess liquid, if any remains. (1 minute)

06

Step

2 mins

Add the cooked lentils to the saucepan with the onions and garlic. Gently fold in the drained diced tomatoes. (2 minutes)

07

Step

1 mins

Season the salad with salt. Drizzle with balsamic vinegar and stir gently to combine all the ingredients. (1 minute)

08

Step

Serve warm, garnished with fresh herbs such as parsley or thyme, if desired.

For a richer flavor, consider using homemade chicken or vegetable broth.
Aged balsamic vinegar provides a more complex and nuanced sweetness. If unavailable, a good-quality regular balsamic vinegar will suffice.
Don't overcook the lentils. They should be tender but not mushy.
Feel free to experiment with other vegetables, such as diced carrots or celery, added along with the onion.
To make ahead, cook the lentils and sauté the onions and garlic separately. Combine and finish the recipe just before serving.
For a protein boost, top with crumbled feta cheese or toasted nuts.

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Ahmad Lindgren

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.