Sun-Dried Tomato Lentil Salad with Red Onion and Fresh Herbs

Lentil salad with sun-dried tomatoes, red onion, and fresh herbs—a savory, satisfying dish that’s easy to make and loved by many.

I favor Le Puy lentils for salads because they hold their shape and don’t turn mushy while cooking. When preparing a lentil salad, look for a variety that keeps a firm texture after boiling.

Don’t worry that the red onion will dominate the salad. Letting thinly sliced onion sit with vinegar softens it and mellows its bite, bringing out a subtle sweetness that complements the other ingredients.

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Use delicious sun-dried tomatoes.

Choose dry-packed sun-dried tomatoes rather than ones already preserved in oil. Dry-packed tomatoes will absorb a dressing more readily and develop better flavor when soaked briefly in olive oil and balsamic vinegar. Start soaking them early so they plump and take on the marinade.

If time permits: make sun-dried tomatoes at home

If you prefer to make your own, oven-dried Roma tomatoes are simple to prepare:

• Preheat the oven to 275°F. Quarter fresh Roma tomatoes.
• Arrange the quarters skin-side down on a parchment-lined baking sheet.
• Drizzle with a couple tablespoons of olive oil and two tablespoons of balsamic vinegar, and sprinkle generously with salt.
• Roast for about 1–1½ hours, until they are semi-dry but still slightly tender.
• Let cool before using in the lentil salad.

This salad is nutrient-dense and hearty—serve it as a main with steamed rice or roasted vegetables for a fully vegan meal, or as a side to roast meats.

Cooking tips

This recipe is made in two parts: cooking the lentils and preparing the dressing/marinades so the ingredients infuse with flavor.

• Slice the sun-dried tomatoes into large pieces and mix them with balsamic, olive oil, and salt. Let them sit while you prepare the rest so they soften and absorb flavor.
• Very thinly slice the red onion, toss with red wine vinegar and salt, and let it rest to mellow and soften.
• Cook the lentils in boiling water for 20–30 minutes until tender but still firm. Drain well and transfer while warm to the bowl with the marinated onions. Add olive oil, crushed garlic, and pepper, then let cool slightly.
• Chop the herbs while the lentils cook, then toss everything together once the lentils have cooled a bit so the herbs retain their freshness.

Storage

Store the salad in the refrigerator; it keeps well and the flavors often deepen after resting overnight. Bring to room temperature before serving for best flavor.

Variations and substitutions

Customize the salad by adding thinly sliced red bell pepper, lemon zest, or pitted green olives. Swap parsley for finely chopped mint for a brighter note, or add crumbled feta and a splash of lemon for a non-vegan variation that’s equally delicious.

Serve the salad as a side to roasted or grilled chicken for a complete meal.

Using leftover herbs

To extend the life of fresh herbs, wash and dry them thoroughly, then store in a sealed jar once dry. You can also chop and mix them with salt and pepper to make an easy rub or seasoning blend.

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Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs

5 from 25 votes

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooling: 10 minutes

Total Time: 45 minutes

Servings: 4 people

Author: Giangi Townsend

Lentil salad with sun-dried tomatoes, onion, and fresh herbs. A savory salad that everyone will enjoy.

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Ingredients

• 10 sun-dried tomatoes, pieces
• 2 tablespoons olive oil (for tomatoes)
• 2 tablespoons balsamic vinegar
• Salt, a generous pinch
• 1 red onion, very thinly sliced
• 1 tablespoon red wine vinegar
• 1 teaspoon Maldon salt
• 1⅓ cup Puy (Le Puy) lentils
• 4 tablespoons olive oil (for lentils)
• 1 garlic clove, crushed
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped

Instructions

• In a small bowl combine the sun-dried tomatoes, olive oil, balsamic vinegar, and salt. Mix until the tomatoes are coated and set aside to marinate.
• In a large bowl place the very thinly sliced red onion, pour over the red wine vinegar, and sprinkle with Maldon salt. Stir and let sit to soften.
• Cook the lentils in boiling water for 20–30 minutes until tender. Drain thoroughly and add the warm lentils to the onions. Add 4 tablespoons olive oil, crushed garlic, and black pepper. Stir and let cool slightly.
• Once cooled, add the chopped herbs and the marinated sun-dried tomatoes, and gently toss to combine.

Nutrition

Calories: 458 kcal | Carbohydrates: 46 g | Protein: 18 g | Fat: 22 g | Fiber: 21 g

Nutrition figures are estimates and not calculated by a registered dietitian.

• Course: Salads, Sides
• Cuisine: American
• Season: Summer

Originally published on May 16, 2021.