A tangy lentil salad with capers and balsamic-Dijon dressing! So nourishing and simple to make. Plus great for take-along lunches and meal prep. (Vegan, gluten-free, oil-free.)
This recipe is one of our favorite lentil dishes. It looks modest, but the flavors are delightful. Plus the capers add a nice, salty, briny pop.
We like to keep a batch in the fridge throughout the week for quick snacks or meals. It's high in protein, fiber, and many other plant-based nutrients.
Plus it's a great choice for take-along lunches and meal prep because it stores so well in the refrigerator.
Ingredients for Lentil Balsamic Salad
For this recipe you will toss together in a medium or large bowl:
- Green lentils or brown lentils: Green/brown lentils have a nice earthy taste and hold their shape well. Red lentils will not work for this recipe since they don't hold their shape. You can easily cook lentils from scratch by simmering them in a pot on the stove. However feel free to use canned lentils instead for faster prep time.
- Roma tomatoes: Or substitute grape tomatoes or cherry tomatoes for a richer, sweeter tomato flavor. (You could also try roasted grape tomatoes which have amazing flavor as well!)
- Fresh baby spinach
- Fresh chives: If chives aren't available, you can use thinly sliced shallot or green onion instead.
- Capers: Capers are small, un-ripened green flower buds with unique flavor. They are packed in brine and have a savory, salty, bold flavor. There's really no substitute, but Kalamata olives could be used instead if you'd like.
- Balsamic vinegar: You will whisk together the vinegar, mustard, and garlic in a small bowl to create the balsamic dressing. Feel free to also add a touch of salt, black pepper, or sweetener like maple syrup if desired.
- Dijon mustard
- Fresh garlic clove
Customizing
Greens: Toss in chopped fresh kale or arugula in place of the spinach if desired.
Vegetables: Add other veggies as you see fit. Try roasted red pepper, fresh red bell pepper, carrots, artichoke hearts, or fresh herbs like parsley, basil, or cilantro.
Olives + cheese: Kalamata olives, vegan feta cheese crumbles, or dairy-free goat cheese would be flavorful additions to stir in as well.
Serving
This is a great choice for a side dish, main dish, meal prep, take-along lunches, picnics, potlucks, etc.
Storing
Store leftovers in an airtight container in the fridge. We find they keep well for about 4-5 days.
For more inspiration, also browse all lentil recipes or spinach recipes.
Lentil Salad with Capers and Balsamic-Dijon Dressing
Ingredients
- 1 cup green/brown lentils (uncooked*)
- 3 roma tomatoes (or grape/cherry tomatoes)
- 2 oz. fresh baby spinach
- 1/4 cup chives (or shallot or green onion)
- 2 Tbsp. capers
For the balsamic-dijon dressing:
- 2 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
Instructions
- Cook lentils: Add 4 cups water to a medium pot. Bring to a boil. Then add lentils (rinsed and drained) and reduce heat to medium-low. Cover and simmer for about 20 minutes until firm-tender (not mushy).
- Meanwhile, make the dressing: In a small bowl, add all dressing ingredients and whisk to combine. Set aside.
- Roughly chop spinach and chives. Dice tomatoes. Place in a large bowl.
- When lentils are done cooking, drain, and immediately add to the large bowl. (The heat from the lentils will slightly wilt the spinach.)
- Add the dressing and capers. Stir to combine. Adjust flavors if desired or salt/pepper to taste.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Balsamic Lentil Salad recipe with capers, also check out:
- Portobello Mushroom & Potato Stew with Lentils
- Lentil Quinoa Salad with Garlic-Dijon Dressing
- 5-Minute Lentil Tomato Salad
- Lentil Spinach Burrito
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Robin
Hi! Just made this to go with our dinner and it is delicious. Love the different textures and the dressing is great. Will be adding some spinach to mine for lunch tomorrow (if there are any leftovers). Definitely a keeper especially since the hubby gave it a thumbs up!
Kaitlin
Fantastic to hear you both enjoyed, Robin. Thanks for sharing!
Lisa
Thank you for this great & easy recipe! I didn't have chives, so I diced sweet onion. I love it, and I'll definitely make it again.
Kaitlin
Hi Lisa! Wonderful to hear - thanks so much for giving it a try and sharing your kind feedback. Great substitute with sweet onion!
Jan
Tastes yummy and looks wonderful.
Kaitlin McGinn
Thanks so much Jan! Wishing you a beautiful week.
Unknown
Do you serve this hot or cold?
Kaitlin | The Garden Grazer
I usually serve it room temp or chilled but you could certainly try it warm too if that's your style!
Skye Travis
Oh my goodness! This was so delicious!! Even my 10 yr old and 13 yr old had seconds. It was quick and easy. I must add that I'm glad Beverly is my neighbor because I had to borrow the balsamic vinegar from her at the last minute (turns out my son used the last of mine to make his own mysterious recipe). Thank you for another fantastic keeper!
Kaitlin | The Garden Grazer
Hi Skye! Haha "mysterious recipe", I love it! Sounds like you've got a future chef on your hands. Beverly texted me the night you came over to borrow it and it made me smile! So glad you all enjoyed it! Hope you've had a lovely summer!
Sara
Hi thanks for the recipe. The combination of capers, lentils and tomatoes with the dressing is very tasty! I have a hard time adding capers to a dish without overpowering, this is nicely balanced.
Kaitlin | The Garden Grazer
Thank you!
Kate Kanner
Hey there, I just made this for dinner exactly as written and it's really good! Very simple to put together. I will enjoy having the leftovers for lunch.
Kaitlin | The Garden Grazer
So great to hear! Thanks for sharing your kind feedback.