Sun-dried Tomato Lentil Salad

A bowl of cold, vegan sun-dried tomato lentil salad always brings a big smile to my face! Apart from being super healthy this gluten free salad also looks amazing! Just look at these stunning, party-snack-perfect colours! Sun-dried tomato lentil salad takes only 20 min to put together. It can be served on its own, with biscuits, with a serving of meat, or with poached or fried egg on the top. All in all, this is a great speedy, tasty lunch or dinner recipe idea worth sharing.

Pairing cooked lentils with sweet sun-dried tomatoes and acidic dressing with a touch of raw garlic is my favourite way to eat these little fellows.

BUT! I also do enjoy a nice, hearty bean soup.

20 min cold sun-dried tomato lentil salad is a real deal, gluten-free medley of wholesome, vegan goodness! This is a speedy lunch or dinner recipe idea worth keeping & sharing! This salad can be served on its own, with biscuit, with a serving of meat, or with poached or fried egg on the top.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2-4


  • 100g (½ cup) mixed lentils – I used red split, green & black
  • 250ml (1 1/4 cup) water
  • 5 tablespoons pitted olives in brine, drained and diced to corn size pieces
  • 3 tablespoons sun-dried tomatoes in oil, drained and sliced thinly
  • 150g (5oz) bell peppers (2 different colours will make the salad look more colourul), diced to corn size pieces

For the dressing

  • 3 tablespoons of oil from sun-dried tomatoes jar
  • 1-2 tablespoons apple cider vinegar (depending how acidic you want your dressing; try with one and ad the second tablespoon later)
  • 2 raw garlic cloves, minced
  • Salt & pepper to taste

To serve

  • 3-4 tablespoons fresh parsley leaves


  1. Rinse lentils and set to simmer in water on medium heat for about 15 minutes until almost soft. Drain and reserve.
  2. Combine dressing ingredients and reserve.
  3. Dice and slice all salad ingredient. When lentils are cooked and cooled down combine them with all other ingredients.
  4. Season to taste with salt & pepper and serve with a generous sprinkle of parsley leaves.
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