Brown lentils hold their shape well after cooking, making them ideal for salads.

Lentils are typically boiled until tender before being used in salads.

Cucumber, tomato, and onion are all popular vegetables used in lentil salads.

Coriander, mint, and parsley are all commonly used herbs in lentil salads.

Lemon-tahini dressing is a popular choice for lentil salads, providing a tangy and nutty flavor.

Chopped nuts, fresh herbs, and lemon wedges are all common garnishes for lentil salads.

Lentil salads are a good source of protein, fiber, iron, and other essential nutrients.

Adding roasted vegetables, using different types of lentils, and substituting quinoa for lentils are all common variations of lentil salad.

Lentil salads can be served as a main course, side dish, or appetizer.

Lentils are typically boiled until tender before being used in salads.

A 2:1 ratio of lentils to vegetables is a good starting point for a balanced lentil salad.

Bacon is not a common ingredient in lentil salads, as it is not typically used in vegetarian or vegan dishes.

Soaking lentils overnight helps to reduce cooking time and improves their texture.

Using smoked paprika, adding roasted eggplant, and stirring in chipotle peppers are all ways to add a smoky flavor to a lentil salad.

Leftover lentil salad should be stored in an airtight container in the refrigerator for up to 3 days.