Spanish Lentil Salad Recipe

Picture this: a vibrant medley of flavors dancing on your taste buds, where earthy lentils meet the crispness of fresh veggies and the briny bite of Kalamata olives—all tied together with a smoky-sweet dressing that whispers of the Mediterranean. Let’s plunge into this lentil salad that might just become your new culinary anthem.

I admire the way this Spanish Lentil Salad marries protein-packed lentils with the fresh, vibrant flavors of the Mediterranean. You start with sturdy brown or green lentils as the base—a fashion that screams, “Satisfying and healthy!” I happen to love upping the ante and adding even more color to this dish by including red bell pepper strips (that’s ribbong, not dicing), juicy cherry tomatoes, and cucumber sticks.

The addition of smoky paprika and olives, along with a finish of fresh parsley that you can actually taste, wins me over every time. And don’t skip the red wine vinaigrette; it adds the perfect zing.

Ingredients

• Lentils: Rich in protein, fiber, and iron.

  They add heartiness and nutrition.

• Red Bell Pepper: High in vitamin C and antioxidants, adds sweetness and crunch.
• Cucumber: Hydrating and refreshing, low in calories, adds a crisp texture.
• Cherry Tomatoes: Provides vitamins A and C, adds sweetness and juiciness.
• Red Onion: Adds a mild spicy flavor, rich in antioxidants.
• Parsley: Fresh herb, rich in vitamins K and C, adds bright flavor.
• Olives: Source of healthy fats, adds tangy and savory depth.
• Extra Virgin Olive Oil: High in monounsaturated fats, adds richness and smoothness.
• Red Wine Vinegar: Provides acidity, enhances flavor balance with tanginess.
• Smoked Paprika: Adds deep smoky flavor, enhances color and aroma.
• Feta Cheese: Optional; adds creaminess and a salty tang.

Ingredient Quantities

• 1 cup dried brown or green lentils
• 3 cups water
• 1 bay leaf
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: 1/4 cup feta cheese, crumbled

How to Make this

1. Wash the lentils with cold water and pick out any debris or damaged lentils.

2. In a medium-sized saucepan, mix the lentils, water, and bay leaf. Heat over medium-high heat until boiling.

3. Turn down the heat to reduce it to a simmer, then cover and cook the lentils for 20 to 25 minutes; they should be tender when you remove them from the heat but not so soft that they lose their shape. Drain the lentils and let them cool for a minute or two.

4. As the lentils are cooking, the vegetables can be prepared. The red bell pepper and cucumber can be diced, the cherry tomatoes halved, and the red onion and fresh parsley chopped very finely.

5. In a big mixing bowl, mix together the cooled lentils, red bell pepper, cucumber, cherry tomatoes, red onion, parsley, and Kalamata olives.

6. In a tiny dish, whip together the oil, vinegar, garlic, and smoked paprika. Add salt and pepper to taste.

7. Over the lentil and vegetable mixture, pour the dressing and toss gently so that everything is coated evenly.

8. Season the dish with additional salt and pepper, if necessary, to arrive at the perfect taste.

9. If you’re using it, fold in the crumbled feta cheese just before serving, being careful not to disturb the main ingredients too much.

10. Present the salad to diners at room temperature or chilled for a flavor-forward dish that is full of second and third acts. Enjoy!

Equipment Needed

1. Medium-sized saucepan
2. Strainer or colander
3. Cutting board
4. Chef’s knife
5. Large mixing bowl
6. Small bowl
7. Whisk or fork (for mixing the dressing)
8. Measuring cups
9. Measuring spoons
10. Wooden spoon or spatula (for tossing the salad)

FAQ

• Can I use canned lentils instead of dried lentils?You can indeed use canned lentils. Be certain to wash and drain them thoroughly. You will require approximately 2 to 2.5 cups of lentils that have been cooked.
• How long does the salad last in the fridge?An airtight container can stash the salad in the fridge for as long as 3 days. But the melded flavors—salty, nutty, sweet, and zesty—might really reach their peak after Day 1.
• Is there a substitute for red wine vinegar?If you don’t have red wine vinegar on hand, you can use white wine vinegar or apple cider vinegar as alternatives.
• What can I use instead of smoked paprika?You can use regular paprika, sweet paprika, or even chili powder, which will slightly change the flavor.
• Can the salad be served warm?Typically presented chilled or at room temperature, the salad may also be enjoyed warm, if that’s your preference. Simply blend the contents together while the lentils are still toasty.
• Is the feta cheese necessary?The cheese feta is optional. For a version without any animal products, just leave out the cheese, or exchange it for a feta made from plants.
• How do I adjust the recipe for more servings?This recipe yields roughly 4 servings. If you want to make 8 servings, just double the ingredients, and adjust the seasoning to your liking.

Spanish Lentil Salad Recipe Substitutions and Variations

Lentils:
Canned lentils can be used to substitute for an equal quantity of cooked lentils.

2.5 cups, drained, is approximately equal in volume to 1.25 cups of dried lentils.

Use these forms of lentils to make the soup.

2.5 cups of drained, canned lentils
Red bell pepper:
Replace with a yellow or orange bell pepper to achieve a different color while maintaining comparable sweetness.
Cucumber:
Substitute zucchini, diced, to achieve a different texture and mild flavor.
Red onion:
Replace with shallots or green onions for a milder flavor.
Parsley:
Substitute with cilantro or basil for a different herbal note.

Pro Tips

1. Cook Lentils with Flavor Add a pinch of salt to the lentils while cooking them to infuse some flavor right from the start. Removing the bay leaf after cooking is crucial, as it has done its job of flavoring.

2. Chill for Best Texture After draining, spread the lentils on a baking sheet to cool quickly. This stops them from overcooking and ensures a nice, firm texture in the salad.

3. Prep Ahead Chop all your vegetables and make the dressing while the lentils are cooking. This will streamline the process and allow flavors to meld while the lentils cool.

4. Emulsify the Dressing Vigorously whisk the olive oil, vinegar, and paprika together until they emulsify. This will create a creamy dressing that clings better to the lentils and veggies.

5. Herb Enhancements Consider adding fresh mint or dill along with parsley for added freshness and a depth of flavor that complements the other ingredients beautifully.