Lentil Pea Salad

"This salad is so great to bring to a summer bbq or make ahead and eat throughout the week because it keeps so well and doesn’t get soggy. In fact it might just get better the next day! This salad is even easier to make if you head to Trader Joe’s salad section (not an ad). They have lentils already cooked and english peas already shelled. Meaning all you have to do is warm up the fresh peas and prep your veggies. It really can’t get easier than that!"
-- @readwinnow

Recipe Intro From readwinnow

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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  • Recipe Card
Prep time 15mins
Cook time 4mins
Serves or Makes: 4

Recipe Card


  • 1 cup fresh peas
  • 2 1/2 cups cooked lentils
  • 1/2 cup julienned carrot
  • 1/2 cup thinly sliced red onion
  • 1/4 cup fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 3 teaspoons olive oil
  • Salt, To Taste


  • Step 1

    Place peas in a steam basket and rinse under cold water. Fill the bottom of a pot with about 1-2 inches of water or just below the peas. Place lid on pot and boil for 3-4 minutes. Remove from heat and cool to room temperature.

  • Step 2

    Rinse and drain cooked lentils until the water runs clear. Add peas, lentils, carrot, onion, lemon juice, vinegar and olive oil to a large bowl. Toss to coat. Add salt to taste.

  • Step 3

    Serve immediately or transfer salad into an airtight container in the fridge. Salad will last up to 3-4 days.

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