Rainbow Lentil Salad

Rainbow Lentil Salad

(vegan, gluten free, nut free)

This rainbow lentil salad is fresh, colourful, packed with veggies and plant based protein, and great for meal prepped lunches. I personally don’t measure out my vegetables or ingredients in this too precisely, so feel free to add as little or as much as you prefer. You could even add quinoa or pasta to this to make it more filling!

Rainbow Lentil Salad
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Rainbow Lentil Salad

Rainbow Lentil Salad

  • Author: Megan Lange
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Salad
  • Diet: Vegan


A fresh and colourful lentil salad, packed with veggies and plant-based protein. This is a very forgiving recipe, so feel free to customize it to your liking (add quinoa, pasta, etc.).



For the salad:

  • 1 540mL/19oz can lentils, drained & rinsed
  • 2 cups spinach or kale, chopped
  • 1 cup red cabbage, chopped
  • 1 cup cucumber, chopped
  • 1 cup bell pepper, chopped
  • 1 cup tomatoes, chopped (cherry or grape works best)
  • 1/4 cup fresh cilantro or parsley, finely chopped
  • 23 tbsp red or yellow onion, finely chopped

For the vinaigrette dressing:

  • 1/4 cup oil (olive, canola, avocado, etc.)
  • 1/4 cup vinegar (regular, white wine vinegar, apple cider vinegar)
  • 1/2 tbsp Dijon mustard (or yellow mustard)
  • 1 clove (1 tsp) garlic, minced
  • dash of salt & pepper, to taste


  1. Make the dressing: In a jar or dressing bottle, combine all the ingredients. Shake/mix well before using. 
  2. Make the salad: In a large bowl, combine salad ingredients and dressing. Mix together until everything is coated with dressing.
  3. Ideally, refrigerate the salad before serving (it’s best served cold!). 
  4. Store in an airtight container in the fridge for up to 4 days.


Feel free to add quinoa or pasta to this recipe to make it more filling.

Keywords: rainbow lentil salad