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Bon Appétit

Just-Keeps-Getting-Better Lentil Salad

By Sarah Jampel

4.7

(61)

Lentil Salad on a white plate
Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris

Here’s the answer to your question, “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full ’til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese. And it’s all dressed in a lemony, garlicky spiced oil that we’d encourage you to drizzle over ricotta or hummus. Be sure to use black or French green lentils. Brown or red lentils will get too soft—you’ll end up with a stew rather than a salad.

What you’ll need

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