The Chilean Lentil and Tomato Salad is a flavorful expression of Chile’s rural kitchen traditions, drawing inspiration from the earthy, wholesome meals commonly prepared in the southern regions of the country. In many Chilean households, especially in the countryside or “el campo,” meals are built around hearty, affordable, and locally available ingredients like pulses, fresh herbs, and seasonal produce. This salad captures that spirit—simple yet vibrant, and full of nourishment.
Lentils are a staple ingredient in much of Latin America, and in Chile they hold a firm place in home cooking. They are protein-rich, inexpensive, and store well, making them a logical foundation for many dishes, especially in areas where access to fresh meat may be limited or where vegetarian traditions are gaining popularity. In Chile’s southern provinces, lentils are traditionally served in stews, but during the warmer months, home cooks often reinvent these comfort ingredients into lighter preparations—such as this salad.
The salad makes use of brown lentils, which maintain their shape and texture after boiling, providing a toothsome base. The tomatoes, preferably cherry or other sun-ripened varieties, bring juicy brightness and sweetness, balancing the earthiness of the legumes. Cherry tomatoes are common in Chilean summer gardens or ferias (open-air markets) and are a seasonal favorite used in both raw and cooked dishes.
What brings this salad into distinctly Chilean territory is the medley of fresh herbs and the gently spiced vinaigrette. Cilantro and flat-leaf parsley are both ubiquitous in Chilean cooking, often growing in kitchen gardens, and used together they create a fragrant, green backdrop to many traditional preparations. The vinaigrette is simple but effective: good-quality extra virgin olive oil, fresh lemon juice, toasted cumin, garlic, sea salt, and black pepper—flavors that reflect both Spanish and indigenous Mapuche culinary influences.
Cumin in particular is widely used across Chilean cuisine, particularly in seasonings for meats, soups, and stews, and toasting it before mixing enhances its nutty, smoky flavor. The lemon juice adds brightness and acidity, reminiscent of Chile’s love for tangy salsas like pebre, while giving the salad a refreshing character perfect for warmer days.
This salad is not only delicious, but also incredibly adaptable. It can stand on its own as a plant-based meal, ideal for those embracing vegetarian or vegan diets, or serve as a zesty side to accompany grilled meats—a common method of cooking during social gatherings and family asados (barbecues). Optional additions like smoked paprika, diced avocado, or mild Chilean cheeses like queso fresco enhance its richness and allow for regional personalization.
This dish is a tribute to “cocina del hogar”—the homestyle, unpretentious Chilean cooking driven by local harvests, family traditions, and shared meals. Whether served in a sunlit patio in Santiago or on a rustic wooden table in the south, the Chilean Lentil and Tomato Salad brings comfort, color, and connection to the dining table.
Chilean Lentil and Tomato Salad
Equipment
- Medium saucepan
- Mixing bowl
- Sharp knife
- Cutting board
- Fine-mesh sieve
- Wooden spoon
- Citrus Juicer
Ingredients
For the Salad:
- 1 cup dry brown lentils rinsed and picked over
- 3 cups water for boiling lentils
- 2 cups ripe cherry tomatoes halved
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro leaves chopped
- ¼ cup flat-leaf parsley chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- ½ teaspoon ground cumin toasted for deeper flavor
- ¼ teaspoon sea salt to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- In a medium saucepan, combine lentils and water. Bring to a boil over medium-high heat, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are tender but still hold their shape. Drain and cool.
- While beans are cooking, prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice, garlic, cumin, salt, and pepper until emulsified. Set aside to allow flavors to meld.
- In a large mixing bowl, combine cooled lentils, cherry tomatoes, red onion, parsley, and cilantro.
- Pour the vinaigrette over the lentil mixture and toss gently to coat. Let the salad rest for about 5 minutes at room temperature before serving to allow flavors to develop.
Notes
- For a smoky variation, stir in 1/4 teaspoon of smoked paprika.
- To make this salad more filling, add diced avocado or top with crumbled queso fresco.
- To cool lentils faster, spread them on a baking sheet after draining.
- Substitute lime juice if lemons are not available for a slightly different citrus note.