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+ servings
Red Lentil Confetti Salad in white bowl ready to serve
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5 from 2 votes

Red Lentil Confetti Salad

Fresh green herbs, sweet red pepper, crisp cucumber, and pungent purple onion, all tossed together with tender nutritious lentils and a simple red wine vinaigrette, this tasty hearty salad is a hit whenever you serve it.
Prep Time10 mins
Cook Time8 mins
Chilling time:1 hr
Total Time1 hr 18 mins
Course: Salad
Cuisine: American
Keyword: cucumbers, red lentils, red pepper
Servings: 6 servings.
Calories: 184kcal


  • 1 cup dry red lentils , picked over and rinsed
  • 3 cups water
  • 1 bay leaf
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon Dijon-style mustard
  • 1 clove garlic , minced
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ cup chopped green onons or optional garlic scapes, cut in 1/4-inch pieces
  • ¾ cup finely chopped red onion
  • 1/2 red bell pepper , seeded and cut into ½-inch pieces
  • 1/2 cucumber , peeled and seeds removed, cut into thin slices
  • 1/3 cup finely chopped fresh herbs (e.g. cilantro, parsley, basil, summer savory etc.)


  • Put the lentils with water and bay leaf in a large pot. Bring to a gentle simmer over medium heat and cook, stirring occasionally until the lentils are just tender, 5 to 8 minutes. (Do not overcook--see note) Drain and let cool.
  • Whisk the vinegar and the mustard in a bowl. Stir in the garlic, salt and about 20 grinds of black pepper. Whisk in the olive oil.
  • Put the red lentils and garlic scapes, if using, red onion, bell pepper, cucumber, and chopped fresh herbs in a salad bowl.
  • Pour the red wine vinaigrette over the salad. Toss until everything is well coated with the dressing. Taste and adjust seasoning, adding more salt and pepper if needed.
  • Refrigerate at least one hour to allow the flavors to blend. Serve chilled.


  • Cook red lentils slowly and check them often; they fall apart quickly and before you know they can turn into mush. After 5 minutes, and each minute after, take a bite; a lentil should yield to your tooth with texture.
  • If the salad is prepared more than a few hours ahead, taste and adjust the salt and pepper again before serving.


Serving: 1g | Calories: 184kcal | Carbohydrates: 21g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 371mg | Fiber: 10g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 2mg