It only takes 5 minutes and 4 ingredients to make this healthy vegan Lentil Tomato Salad! Plus it is filled with flavor and plant-based protein which is great for quick lunches, snacks, and road trips. (Vegan, gluten-free, oil-free.)
Just 5 minutes and 4 ingredients (or less!) is all it takes for this flavor-packed lentil tomato salad.
I have been making it for years and always thought it was too simple for the site.
But quick and easy is what it's all about here, and after devouring another batch I knew I had to share.
This lentil tomato salad started as something I quickly threw together for a road trip. We wanted some healthy plant-based goodness to keep us energized for driving.
But I have also made it many times without the chives so I left them optional, along with the fresh herbs.
Customize it! There are many variations you can try with based on your own preference. Change it up or expand it however you see fit!
For more inspiration, also browse all lentil recipes or 15 minute recipes.
5-Minute Lentil Tomato Salad
Ingredients
- 15 oz. can lentils (about 1 1/2 cups cooked)
- 1 1/2 cups cherry tomatoes
- 1/4 cup white wine vinegar (or white balsamic vinegar)
- 1/8 cup chives (optional)
- Salt to taste
- Optional additions: olive oil, basil, parsley, etc.
Instructions
- Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
- Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
- Serve immediately or refrigerate in a covered container to let flavors develop more.
Nutrition Per Serving (Estimate)
If you are enjoying this vegan Lentil Tomato Salad recipe, also feel free to check out:
- Edamame Corn Salad
- Super Immunity Power Salad
- Lentil Quinoa Salad with Garlic-Dijon Dressing
- Chickpea Salad with Lemon-Basil Dressing
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
Cheryl Smith
How much is one serving in this recipe? Making bowl for the next four days so just want to make sure I get the portions right.
Kaitlin McGinn
This recipe yields roughly 3 cups of salad which amounts to four 3/4-cup servings. (The estimated nutritional content provided is for 1 of 4 servings.) However, choose the best portion sizes for your own needs - serving this as a main dish vs. side dish, etc.
Brigid
Thanks for sharing. I haven't made this yet, but I plan to make it. Thank you again.
Kaitlin McGinn
Wonderful! Hope you enjoy.
Kayleen
Just found this as I was looking for a super quick lunch. I used green onions instead and it's so good! Thank you.
Kaitlin McGinn
Perfect! So glad you gave this a try and enjoyed, Kayleen. Thanks for the kind feedback and rating!
Laura
This has become my go to lentil recipe! So easy and I can customize based on what I fresh ingredients I have. In terms of travelling with it, I find a mason jar is a good size and unlikely to leak. Thanks for this great recipe!!
Kaitlin | The Garden Grazer
So great, Laura! And awesome idea with the mason jar - thanks for sharing!
Leah Harmon Rhodes
This looks delicious!! How long does it keep?
I noticed you said you bring this in the car - how do you package it?
Can you make it and freeze it in smaller portions to pull out day to day and eat?
Kaitlin | The Garden Grazer
Thanks Leah! We've always finished ours within 2-3 days so anything past that I'm not sure. For road trips (or packed lunches, etc.) I put it in a glass dish or Tupperware with a tight-fitting lid and just pop it in the cooler. I've never tried freezing it but will update the recipe with the results if I do! Would love to hear if you give it a go!
Unknown
Love this salad! Although I much prefer dried lentils to canned, lower sodium and better texture, in my opinion. Have you tried them? We get ours from Palouse Brand
Kaitlin | The Garden Grazer
Wonderful to hear! Palouse Brand is great and I prefer dried lentils too. (I use canned here because it's usually when I'm in more of a hurry.) Thanks for sharing and have a great week!