This easy slow cooker warm lentil salad is a hearty and nutritious dish packed with fresh flavors. Perfect as a light meal or a side, it’s made with tender lentils, fragrant herbs, and a zesty lemon dressing. Serve it with crusty bread or pair it with grilled chicken or sausages for a satisfying meal!

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Recipe Ingredients

• 370 g / 13 oz / 1¾ cups puy lentils or tiny blue-green lentils
• 1 teaspoon thyme
• 2 garlic cloves, halved
• Finely grated zest of 1 lemon
• 500 ml / 17 fl oz / 2 cups good-quality vegetable stock
• 200 ml / 7 fl oz water

Dressing:

• Large handful of flat-leaf (Italian) parsley leaves
• Small handful of mint leaves
• 1 tablespoon salted capers, rinsed
• 1 medium garlic clove, finely chopped
• 80 ml / 2½ fl oz / ⅓ cup olive oil, plus extra if needed
• 2 tablespoons lemon juice, plus extra if needed
• Feta and red chilli crumble topping, to serve (optional)
• Crusty bread, to serve

How To Make Slow Cooker Warm Lentil Salad

1. Prepare the lentils: Pick through the lentils to remove any small stones. Rinse and drain well.
2. Set up the slow cooker: Place the lentils in the slow cooker along with thyme, garlic, and lemon zest. Pour in the vegetable stock and 200 ml (7 fl oz) of water.
3. Cook the lentils: Cover and cook on low for 3½ hours, or until the lentils are soft but not mushy, and all the liquid has been absorbed. If any liquid remains once the lentils are cooked, drain it.
4. Make the dressing: Place parsley, mint, capers, and chopped garlic in a small food processor and blend until combined. With the motor running, slowly add the olive oil and continue blending until emulsified. Stir in the lemon juice.
5. Serve: Serve warm, topped with feta and red chili crumble if desired, alongside crusty bread. For a heartier meal, pair with grilled chicken or sausages.
6. Mix and season: Add the dressing to the cooked lentils in the slow cooker. Season with sea salt and freshly ground black pepper. Gently stir to combine. Adjust the flavor with more lemon juice or olive oil if needed.

Recipe Tips

• Use the Right Lentils: Puy lentils or tiny blue-green lentils work best because they hold their shape and don’t turn mushy. Avoid red or yellow lentils, as they break down too much.
• Check the Liquid: If the lentils cook faster than expected and there’s extra liquid left, drain it before adding the dressing to prevent a watery salad.
• Blend the Dressing Well: Make sure to blend the dressing until smooth and creamy. This helps coat the lentils evenly, giving every bite great flavor.
• Season in the End: Lentils absorb flavors best after cooking, so always taste and adjust with more lemon juice, olive oil, salt, or pepper before serving.
• Let It Rest for Extra Flavor: Let the lentils sit for 10–15 minutes after mixing in the dressing. This allows the flavors to develop and makes the salad even tastier.

Recipe FAQs and Variations

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