Lentil Salad With Cumin & Orange Vinaigrette

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Canned lentils make this colorful salad a very quick meal indeed, but if only dried is available, especially if they’re green or brown, this is still easy to make. Cook the lentils according to...


  • 1 teaspoon ground cumin
  • 2 teaspoons orange zest
  • 1 teaspoon Dijon mustard
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • 1 16-ounce can lentils, drained and rinsed
  • ½ cup carrots, shredded
  • ½ cup celery, chopped
  • ½ cup red pepper, chopped
  • ¼ cup red onion, chopped
  • 2 tablespoons parsley, chopped

Nutrition Facts


280 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g


29 g


6 g


11 g


11 g


40 mg


  1. In a large bowl, whisk together cumin, orange zest, mustard, orange juice and olive oil. Season with salt and pepper.
  2. Add lentils, carrots, celery, red pepper, red onion and parsley. Toss to combine.

Chef Tips

If using dried lentils from scratch, test the lentils about 2/3 the way through cooking for doneness. Also don’t attempt to use the red split lentils. They won’t hold their shape enough for a salad like this.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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