Vegan Greek Black Lentil Salad (Oil-Free Recipe)

A bowl filled with cucumbers, tomatoes, olives, peppers, herbs, and black lentils.

5 from 2 votes

Vegan Greek Black Lentil Salad (Oil-Free Recipe)

Vegan Greek black lentil salad is a healthy and delicious black lentils recipe with fresh herbs, olives, and zesty oil-free herb vinaigrette made in 40 minutes.

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Main Course, Salad, Side Dish

Cuisine: Greek

Diet: Vegan

Servings:

Calories: 62kcal

Author: Denise Perrault

Ingredients

1 cup dry black lentils rinsed and sorted (makes 2 ½ cups cooked)
3 cups water or vegetable broth
½ teaspoon salt
⅓ cup red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
½ teaspoon ground black pepper
1 medium cucumber diced
1 medium green pepper cored and diced
1 medium red pepper cored and diced
1 small red onion diced
¼ cup black olives sliced, or kalamata olives
½ cup parsley chopped
½ cup basil chopped

US Customary - Metric

Instructions

Add 1 cup of black lentils, 3 cups of water, and ½ a teaspoon of salt to a large saucepan. Simmer the lentils for 20 minutes until the lentils are tender, and most of the liquid is absorbed. Drain and rinse the lentils, then add them to a large bowl. (see notes for Instant Pot instructions).
To make the dressing, combine vinegar, maple syrup, Dijon mustard, basil, oregano, garlic powder, onion powder, salt, and black pepper in a small bowl.
Mix half the dressing with the lentils, then add the rest of the salad ingredients. Stir in the remaining salad dressing. Let the salad sit for 10 minutes so that the flavors can combine.

Notes

The best substitute for black lentils is French (Puy) lentils. You can also use 3 cups of canned lentils.
To cook black lentils in the Instant Pot. Add lentils with 1 ½ cups of water and ½ a teaspoon salt. Cook on High Pressure for 6 minutes with 10 minutes of natural pressure release.
Store black lentil salad in an airtight container in the refrigerator for 3-4 days. Let the salad warm to room temperature and mix the ingredients before serving.

Nutrition