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 you only have dried handy, especially if they’re green or brown, this is still easy to make. Cook the lentils according...


  • 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 shredded carrots
  • ½ cup chopped celery
  • ½ cup chopped red pepper
  • ¼ cup chopped red onion
  • 2 tablespoons chopped parsley

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 you’re 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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