Lentil Salad

why make this recipe

Lentil salad is not just tasty; it’s also a healthy option packed with nutrients. Lentils are an excellent source of protein, fiber, and essential vitamins. This salad can make a great main dish or a side, perfect for lunch or dinner. It’s vegan, simple to prepare, and can easily be made ahead of time, making it a fantastic choice for meal prepping or serving at gatherings.

how to make Lentil Salad

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 3 cups water
• 1 bay leaf
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and finely chopped
• 1/2 cucumber, diced
• 1/4 red onion, finely sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove, minced
• Salt and pepper to taste

Directions:

1. In a medium-sized pot, combine the lentils, water, and bay leaf. Bring to a boil, then reduce the heat to a simmer.
2. Cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf. Let them cool.
3. In a large mixing bowl, combine the diced red pepper, carrot, cucumber, red onion, and chopped parsley.
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
5. Add the cooled lentils to the vegetable mixture in the large bowl.
6. Pour the dressing over the lentils and vegetables. Gently toss to combine, ensuring all ingredients are coated with the dressing.
7. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

how to serve Lentil Salad

Serve the lentil salad chilled or at room temperature. It’s great on its own or as a side dish with grilled meats or fish. You can also serve it on a bed of greens for added crunch and nutrition.

how to store Lentil Salad

Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. The flavors will continue to develop as it sits, making it even tastier the next day.

tips to make Lentil Salad

• Make sure not to overcook the lentils. They should be tender but hold their shape.
• Feel free to add other vegetables you like, such as cherry tomatoes or spinach.
• For extra flavor, let the salad sit for a few hours before serving. This helps all the tastes mingle together.

variation

You can add chopped avocado for creaminess, feta cheese for a salty kick, or even nuts for added crunch. If you want a spicy kick, consider adding diced jalapeños or red pepper flakes.

FAQs

Can I use canned lentils instead of dried?

Yes, if you’re short on time, canned lentils can work well. Just rinse and drain them before adding to the salad.

Is this salad gluten-free?

Yes, lentils are naturally gluten-free, making this salad a safe choice for those with gluten intolerance.

Can I prepare this salad ahead of time?

Absolutely! This salad can be made a day in advance, allowing the flavors to develop even more. Just give it a good toss before serving.

Lentil Salad

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A healthy and delicious lentil salad packed with protein, fiber, and essential vitamins. Perfect as a main dish or side.

• Author: lunarecipez
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils, rinsed and drained
• 3 cups water
• 1 bay leaf
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and finely chopped
• 1/2 cucumber, diced
• 1/4 red onion, finely sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. Combine lentils, water, and bay leaf in a medium-sized pot. Bring to a boil, then reduce heat to a simmer.
2. Cook for about 20-25 minutes, or until lentils are tender but not mushy. Drain and discard bay leaf. Let cool.
3. Mix diced red pepper, carrot, cucumber, red onion, and chopped parsley in a large bowl.
4. Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl to make the dressing.
5. Add cooled lentils to the vegetable mixture in the large bowl.
6. Pour dressing over lentils and vegetables. Gently toss to combine, ensuring all ingredients are coated.
7. Let salad sit for at least 15 minutes before serving to allow flavors to meld.

Notes

Serve chilled or at room temperature. Perfect as a side or on a bed of greens. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 15g
• Protein: 12g
• Cholesterol: 0mg