Russian Lentil and Pickle Salad

About This Recipe

This lentil salad draws on the same pantry logic as classic Russian composed salads like vinegret — cooked pulses, sharp pickles and a tangy oil-and-vinegar dressing — but swaps the usual beets and potatoes for green lentils, giving it more protein and a firmer bite. It's the kind of dish that shows up at a Russian family table alongside black bread, meant to be a substantial cold side rather than a delicate green salad. The lentils need to be cooked until tender but still holding their shape — mushy lentils turn the salad into mush too. Once cooled, they're tossed with finely diced dill pickles, red onion and a mustard-sharpened vinaigrette that echoes the tang Russian cooking gets from pickles and sour cream rather than fresh lemon. It keeps well and actually improves with a day in the fridge as the lentils soak up the dressing, making it a practical make-ahead side for a Russian-style spread.

Ingredients

Serves 4

• 1.5 cupsgreen or brown lentils(dried)
• 1bay leaf
• 3dill pickles(diced)
• 0.5red onion(finely diced)
• 3 tbspsunflower oil
• 1 tbspwhite vinegar
• 1 tspDijon mustard
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspchopped dill

Instructions

1. 1

   Cook the lentils

   Simmer lentils with the bay leaf in plenty of water for 18-22 minutes until tender but not mushy. Drain, discard the bay leaf, and spread on a tray to cool completely.

2. 2

   Make the dressing

   Whisk oil, vinegar, mustard, salt and pepper together until emulsified.

3. 3

   Combine

   In a large bowl, combine the cooled lentils, pickles and red onion.

4. 4

   Dress and rest

   Pour the dressing over and toss well. Let sit at least 20 minutes at room temperature, or refrigerate, so the lentils absorb the dressing.

   Dressing the lentils while still warm helps them soak up more flavor, but let them cool slightly first so the salad doesn't wilt the onion.

5. 5

   Finish and serve

   Stir in fresh dill just before serving and adjust salt to taste.

Variations

• •

  Add crumbled hard-boiled egg for extra richness and protein.

• •

  Swap green lentils for canned chickpeas if that's what's on hand.

• •

  Add a spoonful of sour cream to the dressing for a creamier, tangier version.

Storage

Refrigerate in an airtight container up to 4 days — the flavor improves as it sits.

Frequently Asked Questions