Vegetarian Cobb Salad With Crispy Lentils
A vegetarian cobb salad with crispy lentils, cheese, avocado, tomatoes, and a homemade ranch dressing. This crispy lentil cobb salad is one of my favorite filling salads– with 16 g of protein and 13 g of fiber per serving.
This vegetarian cobb salad is loaded with the usuals—blue cheese, hard-boiled eggs, avocado, buttery lettuce—and topped with the best crispy lentils.
Crispy lentils! Oh yes, the secret ingredient for this salad is crispy lentils, and once you make them, you’ll want to put them on all your salads!
Why I Love this Vegetarian Cobb Salad
Forget everything you think you know about lentils– these crispy lentils are a game changer. They are soaked overnight to hydrate, then quickly sautéed. They are so delicious, so don’t say I didn’t warn you if you end up eating them by the spoonful after you make them.
I love the crispy lentils in this vegetarian cobb salad, especially paired with my creamy ranch dressing, but they are also great on any salad or grain bowl. We enjoyed leftovers on top of my roasted carrots with tahini and my kale Caesar salad.
This cobb salad has been my go-to salad lately. I’ve made it for friends, family, and my husband and me for a satisfying lunch. I crave this one, and if you like a hearty, cobb-like salad, then I bet you will, too.
Ingredient Notes
- French Lentils: The type of lentil matters here, as brown or red lentils will lose their shape and become mushy when frying. French lentils, black lentils, or beluga lentils will all work.
- Hard-Boiled Eggs: I don’t eat a ton of eggs, but I really love hard-boiled eggs in this vegetarian cobb salad. If you are a vegetarian, I recommend adding them. I undercook them slightly, so they are jammy, but that’s my personal preference!
- Blue Cheese: I brought back some blue cheese from my recent trip to France and have been slowly savoring it over the past few weeks. I added some to this cobb salad when testing, and wow– so much flavor! If you are dairy-free, then omit.
- Lettuce: I like a softer lettuce in this lentil cobb salad, and prefer butter, little gem or romaine.
- Ranch Dressing: The creamy ranch dressing is a must for me, but another dressing will work. If you are trying to make this recipe dairy-free, then use a vegan mayo and an unsweetened milk; I’ve tested it with both soy and oat, and both work great.
How to Make Crispy Lentils
Step 1: Soak overnight
Rinse and sort through your lentils, then cover with water and soak overnight. I usually pop my lentils in the fridge and soak for at least 8 hours. If you are planning on making this for dinner, then you can soak them in the morning and then use them at night.
Step 2: Drain
Drain the lentils in a mesh strainer; I like to pat them dry after straining, as any water in the lentils will sputter when added to the hot oil. It won’t hurt the lentils, but it does make for hot pops of oil that can hurt if it touches your skin!
Step 3: Fry the lentils
Heat a little olive oil in a large skillet over medium heat, then add the lentils. Cook for 5 minutes or so, until crispy and golden brown. Depending on the size of your skillet, you may need to do this in batches.
Assemble the Salad
Once you prep the vegetables and the ranch dressing, combine everything, toss with the dressing, and top with the crunchy lentils.
Tips for Success
The 8-hour (or overnight) soak is crucial for proper cooking and crisping. Don’t skimp on this step or else the lentils won’t work– you don’t cook them, but they must be soaked.
After soaking, ensure you rinse the lentils very well and drain them. You can even pat them dry gently with a paper towel after draining to remove surface moisture.
Depending on the size of your skillet, you may need to do this in batches. I use a 12-inch cast iron skillet and cook them in two batches so the lentils have enough room to crisp and not steam. Medium heat is best here; too low, and they’ll take forever to crisp; too high, and they’ll burn before they get crispy throughout.
The lentils taste best right after making, but can be kept in an airtight container if you make them ahead of time. See below for more make-ahead tips.
Storage Notes
If you want to make this vegetarian cobb salad beforehand, you can prep the vegetables, make the hard-boiled eggs and ranch dressing, and make the lentils.
The lentils can be made ahead of time and will stay crispy in the fridge for up to 5 days. The ranch dressing can also be made ahead of time and will stay fresh in the fridge for up to 5 days.
Frequently Asked Questions
My lentils aren’t getting crispy, they’re just getting soft or mushy
The most likely culprit is excess moisture– after soaking and rinsing, pat the lentils dry with a paper towel or dish towel. Also, ensure your skillet is large enough so the lentils aren’t overcrowded; if there are too many in the pan, they’ll steam rather than crisp. The lentils need to be soaked but not cooked.
Can I skip the soaking step if I’m short on time?
No. Soaking softens the lentils and allows them to be cooked through when only cooked in the skillet for a few minutes. Otherwise, the lentils aren’t tender on the instead and are just dry and too crunchy.
More Salad Recipes
- Crispy Quinoa Salad
- Marinated Lentil Salad
- Lentil Nicoise Salad
- Kale Caesar Salad
- Ranch Kale Salad with BBQ Tofu
- Mexican Avocado Salad
If you make this vegetarian cobb salad, make sure to come back to leave a comment and a rating! Seeing you make my recipes makes my day, and your feedback helps other readers.
Vegetarian Cobb Salad with Crispy Lentils
Equipment
- Cast Iron Skillet
Ingredients
Crispy Lentils
- 1/2 cup French or Beluga Lentils , soaked overnight or at least 8 hours
- 2 tablespoons olive oil
- Flaky sea salt
Ranch Dressing
- 1/2 cup mayo of choice
- 1/4 cup unsweetened milk of choice
- 3-4 tablespoons finey chopped fresh parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/4 teaspoon salt and freshly ground pepper, each
Cobb Salad Ingredients
- 8 cups torn romaine or little gem lettuce
- 2 hard boiled eggs
- 2-3 ounces blue cheese, crumbled
- 1/2 cup thinly sliced cucumbers
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
Instructions
Make the Crispy Lentils
- The lentils need to be soaked before cooking. Soak them in water for at least 8 hours, or overnight. When ready to make, rinse in water and drain throughouly.
- Heat the olive oil in a large skillet, like a cast iron skillet, over medium heat. Add the drained lentils and cook for 5 minutes, stirring often, until lentils are crispy. Remove and place on a paper-towel lined plate and set aside.
Make the Dressing
- Whisk together all ingredients for the ranch dressing, seasoning to taste, adding more salt/pepper/herbs as desired.
Make the Salad
- Divide the ingredients amoung 4 bowls– the lettuce, hard boiled eggs, blue cheese, cucumbers, tomatoes and avocado. Drizzle with ranch dressing and top with the crispy lentils.