When we think about a salad, we usually think about a side dish that can accompany the main course and bring freshness to a meal — or a starter to open our appetite. The Lentils and Corn Salad is one of those salads that can work as an independent meal or as a refreshing side dish beside the main course.
This salad is quite filling. The lentils deliver the protein that's missing in a vegetable salad, and the lemon dressing brings fresh flavors that make you think you can eat a lot more of it (despite the fact that it's quite heavy).
Making this salad takes less than 30 minutes top to bottom. Lentils don't need long cooking time, and once you've got them ready, the rest takes about 5 minutes to assemble.
The dressing in this recipe is just a recommendation — you can take it in different directions depending on your mood. Add cumin and ground coriander for Indian flavors, or garlic and ginger for an Asian feel. It's totally up to you.
Method
1
cooking the lentils· 25 minutes
In a small saucepan, boil water (no salt needed), when reaches boiling point add the lentils and cook for about 20 minutes, they need to be soft but also to hold their shape.
Drain water and set aside.
2
Making the dressing· 3 minutes
Mix lemon juice, olive oil, salt and pepper and set aside.
3
Assembling the salad
Remove corn from the cob, slice onion lengthwise and mix in the lentils.
Pour the dressing and mix well, adjust seasoning, toss in the coriander and serve.
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
Can I use canned or pre-cooked lentils to save time?▾
Absolutely — just drain and rinse them well, then skip straight to assembling. Make sure they're firm enough to hold their shape, not mushy.
I hate coriander. Can I swap it for something else?▾
Yes, parsley works just as well here — the recipe even says so. Same amount, just toss it in at the end.
Can I use frozen or canned corn instead of fresh cobs?▾
You can — just make sure it's cooked and well-drained before you cut it off the cob or mix it in. Fresh cobs give you the best texture, but it's not a dealbreaker.
How do I keep the lentils from turning to mush?▾
Watch your cook time closely — 20 minutes is the target. Start checking at 18 minutes and pull them off the heat the moment they're soft but still holding their shape.
Can I make this salad ahead of time?▾
Mix everything except the coriander, then add the fresh herb right before serving so it doesn't wilt. The dressing soaks into the lentils nicely if it sits for a bit.
