{"id":7033376,"date":"2026-08-08T08:53:16","date_gmt":"2026-08-08T08:53:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/easy-lentil-salad-perfect-for-meal-prep\/"},"modified":"2026-08-08T08:53:16","modified_gmt":"2026-08-08T08:53:16","slug":"easy-lentil-salad-perfect-for-meal-prep","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7033376","title":{"rendered":"Easy Lentil Salad (Perfect for Meal Prep)"},"content":{"rendered":"


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I like to keep a few healthy, ready-to-eat options in my refrigerator for the week ahead, and this easy Lentil Salad is one I come back to again and again. I throw together some of my favorite flavors, including garlic, lemon, and feta, with tender brown lentils, juicy tomatoes, red onion, and plenty of fresh parsley. This lentil salad is ready in about 30 minutes, and makes a great side dish on its own. OR you can pack it away for meal prep or bulk it up in a number of ways to turn it into its own meal!<\/p>\n

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All recipes are rigorously tested in our Nashville Test Kitchen<\/a> to ensure they are easy, affordable, and delicious.<\/em><\/p>\n

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\u201cThis one was such<\/em> a hit! Meal preps like a dream, takes about half an hour to prepare, and, of course, is delicious! One of my housemates, who normally isn\u2019t much into meatless dishes, texted me at work to say that it was \u201cEXTREMELY good.\u201d As with any dish involving lemons, using Meyers really takes it to the next level. I\u2019ve been waiting all year to make this until the really fresh tomatoes come in, and I\u2019m so glad I did! This is fresh and zippy, but also hearty and filling.\u201d<\/p>\n

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One Batch, Days of Easy Lunches<\/h2>\n

I\u2019m much more likely to keep up with meal prep when it\u2019s THIS easy. Cold meal-prep lunches like this lentil salad are the real MVP because I can pull one straight from the fridge, give it a quick stir, and eat without cooking or reheating anything. It\u2019s bright, tangy, fresh, and layered with different textures, and is something I\u2019m actually excited to eat several days into the week.<\/p>\n

I also just really love lentils in general. They\u2019re an affordable source of plant-based protein and fiber that helps keep me full and satisfied. I use brown lentils here because they\u2019re easy to find and hold up well in a chilled salad (as long as they aren\u2019t overcooked). My biggest tip is to start checking them a few minutes before the package suggests, since cooking times can vary. Catching them early helps them become tender without turning mushy once they\u2019re tossed with the dressing. Plus, the flavors only<\/em> get better as the lentils and vegetables marinate in the tangy homemade lemon-garlic dressing!<\/p>\n

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  1. Use brown or green lentils.<\/strong> They hold their shape after cooking and are the best choice for this salad. I use brown lentils, which only take about 20 minutes to cook in boiling water. Green lentils take much longer, about 45 minutes. Start checking them a few minutes early and stop cooking once the centers are tender. I don\u2019t recommend using red, yellow, or orange lentils, as they become too soft for a salad like this.<\/li>\n
  2. Drain and cool the lentils well. <\/strong>I don\u2019t love warm lentils in this salad. After cooking, always drain them thoroughly and let them cool before assembling the salad. Warm lentils can wilt the parsley, soften the vegetables, and dilute the dressing. I personally think cooled lentils keep everything tasting fresh.<\/li>\n
  3. It\u2019s even better later.<\/strong> If you can make this salad even 30 minutes ahead, do it! The dressing has more time to coat every ingredient, and the overall flavor becomes brighter and more balanced after a little rest.<\/li>\n
  4. Budget saving tip:<\/strong> The most expensive ingredient in this salad for me was the grape tomatoes. They can be quite pricey, so if you want to cut costs even further, just replace the grape tomatoes with about 3 diced Roma tomatoes, or whatever variety of tomato is least expensive at your grocery store. I tend to like Roma the best as a second choice here because the flesh is firm and they hold up well to the salad.<\/li>\n<\/ol>\n<\/div>\n

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    This lentil salad tastes great right after mixing it all up, but it gets even better with time in the fridge (leftovers FTW!), which makes it perfect for meal prep! It keeps well for about 3-4 days, and it\u2019s meant to be eaten cold, so there\u2019s no reheating needed! Just remember to give it a quick stir before eating to redistribute that wonderful dressing.<\/p>\n

    My usual choices to pack up with this salad are sliced cucumbers with a scoop of homemade hummus<\/a> or tzatziki<\/a>. I\u2019ll sometimes swap the cucumber for some naan<\/a> for dipping when I want something more filling. But either way, I\u2019m always happy with a dip-and-scoop lunch! If I want to make it even more substantial, I\u2019ll add sliced baked chicken breast<\/a> and some extra greens. Each of these sides keep pretty well in the fridge. I use airtight containers with dividers to keep anything fresh (see the photo below).<\/p>\n

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    There are plenty of easy ways to bulk this salad up, too. You can stir in a few easy extras and pop the whole thing straight into the fridge instead of prepping separate sides (ideal when time is short!). Try chopped rotisserie chicken, canned chickpeas (drained and rinsed), diced cucumber, sliced bell pepper, or cooked and cooled rice.<\/p>\n<\/div>\n

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    Marinated Lentil Salad<\/h2>\n

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    \n Cost <\/span>$7.29 recipe \/ $1.22 serving<\/span>
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    This easy Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon. Eat it as a side dish, meal prep it, or make it a meal!<\/span><\/p>\n<\/p><\/div>\n

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