Hey there! You are about to make the easiest, most satisfying lentil salad. This one is packed with garlicky goodness and sweet, juicy tomatoes. And let me tell you, the secret to making this salad extra tasty is how you sauté the garlic. Do it right, and you’ll get the best balance of deep, savory flavor with a fresh, zesty bite.
This recipe is quick, budget-friendly, and perfect for meal prep. Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Medium saucepan
- Large skillet
- Sharp knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring cups and spoons
Important Info
- Servings: 4 bowls
- Estimated Cost: Making this recipe costs about $6 in total.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: 290
- Cook Method: Stovetop
- Season: Perfect all year round
- Courses: Salad, Side Dish
- Cuisine: Mediterranean-inspired
- Diets: VeganDiet, VegetarianDiet, GlutenFreeDiet, DairyFreeDiet
How to Make Sauteed Garlic and Tomato Lentil Salad
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup dry green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Green or brown lentils | Canned lentils (rinsed and drained) |
| Olive oil | Avocado oil or melted butter |
| Garlic cloves | ½ teaspoon garlic powder |
| Cherry tomatoes | Diced Roma tomatoes |
| Lemon juice | Apple cider vinegar or white vinegar |
| Parsley | Fresh basil or cilantro |
Instructions
- Rinse the lentils under running water and drain.
- In a medium saucepan, bring 3 cups of water to a boil. Add the lentils and cook for about 15 minutes, or until tender but not mushy. Drain any excess water and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly so it doesn’t burn.
- Add the cherry tomatoes to the pan. Sprinkle in the salt, black pepper, and red pepper flakes (if using). Cook for 3-4 minutes until the tomatoes soften slightly.
- Stir in the cooked lentils and mix well, allowing them to soak up all the garlicky goodness. Cook for another 2 minutes, stirring occasionally.
- Remove from heat and drizzle with lemon juice. Sprinkle with fresh parsley and toss to combine.
- Serve warm or at room temperature.
Helpful Tips
- If you’re using canned lentils, rinse them well and skip the boiling step.
- For extra flavor, toast the garlic in the oil for an extra 30 seconds before adding the tomatoes.
- Use a nonstick skillet to prevent burning and make cleanup easier.
- This salad tastes even better after sitting for a few hours, so feel free to make it ahead of time.
- If you like crunch, top with toasted nuts or seeds before serving.
What to Serve with Sauteed Garlic and Tomato Lentil Salad
This salad is great on its own, but you can also pair it with:
- Grilled chicken or fish for added protein
- Warm pita bread or crusty sourdough
- A side of roasted vegetables
- A dollop of Greek yogurt or hummus on top
How Do You Serve the Recipe?
I love serving this salad in a wide bowl with a drizzle of extra olive oil on top. A sprinkle of feta cheese also works if you’re not keeping it dairy-free.
Where Do You Serve This Recipe the Most?
This dish is perfect for meal prep and quick lunches. It’s also a great picnic option because it holds up well at room temperature. Bring it to BBQs, potlucks, or as a healthy side dish for weeknight dinners.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving this within a few hours, keep it covered at room temperature. Just give it a quick stir before eating.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Before serving, let it sit at room temperature for 10 minutes, or heat it gently if you prefer it warm.
Freezing
- Freezing is not recommended because the texture of the lentils and tomatoes will change when thawed.
Frequently Asked Questions
Can I use red lentils instead of green or brown?
No, red lentils break down too much when cooked and will turn into mush. Stick to green or brown lentils for the best texture.
Is this salad good for meal prep?
Yes, it holds up well in the fridge for up to 4 days, making it perfect for weekly meal prep.
Can I add extra vegetables?
Absolutely! You can throw in spinach, cucumbers, or roasted bell peppers for extra flavor.
What if I don’t like garlic?
You can reduce the garlic or swap it for a milder option like shallots or green onions.
Can I make this oil-free?
Yes, just sauté the garlic and tomatoes with a little water or vegetable broth instead of oil.