Lentil Salad
Lentil Salad is a classic combination of fresh green lentils, crunchy cucumber, red bell pepper, red onions, and herbs, with a simple lemon and maple syrup dressing. A satisfying, healthy staple protein-packed dish, this lentil salad recipe is great to make for lunch, dinner, or a side dish.
Enjoy it as is, or serve atop some fresh greens with a side of avocado to bring out the bold flavors. Top it off with vegan feta cheese and sunflower seeds for an additional protein punch. Pack in loads of vegetables in a satisfyingly tasty way.
Lentils are nutritious and healthy and are rich in protein, fiber, and numerous vitamins and minerals. Lentil salad is a perfect example of how versatile lentils really are. Lentils can be incorporated in salads, soups, stews, or main dishes as they have the ability to blend beautifully with other ingredients.
Lentils are a great source of vegetarian protein. They can be used in soups, added to casseroles, or simply prepared with a bit of olive oil and garlic. With this lentil salad recipe, you’ll get a hearty, filling meal that is perfect for spring and summer. All you have to do is cook the lentils, mix all the ingredients in a large bowl, and toss them with the lemon dressing.
Are lentils good for you?
A meatless, vegan, gluten-free, and nut-free alternative, they’re a great source of plant-based protein, fiber, and minerals. Since they’re high in fiber, they can help lower cholesterol and blood pressure.
Lentils are a great source of protein and fiber. In fact, they’re one of the best foods you can eat. They’re low on the glycemic index and a great alternative to meat. In addition, they’re packed with folate, iron, phosphorus, potassium, and fiber. If you’re looking for good sources of complex carbohydrates and lean protein, lentils should be a part of your diet.
How to cook lentils for lentil salad?
You can cook lentils in various ways. It only takes about 20 minutes to cook them on the stovetop. You want to start by adding them to a pot with vegetable broth or water and bringing the mixture to a boil. Once it begins bubbling, simmer for 15-20 minutes.
Strain the lentils – they should be tender but not mushy. Rinse them in cold water. That’s it! They should be ready for your vegetarian salad now. When you are cooking lentils, do not overcook. The lentil should be al dente. The best way to test it is to bite the lentil. It has to be soft but still have some firmness to it.
Pro Tip: Using vegetable broth instead of water will give the lentils a richer flavor.
How to make a lentil salad?
15 minutes of your time, green lentils, and some pantry staples are all you need to make a delicious bowl of lentil salad! Fresh vegetables, herbs, and lemon dressing give this salad a light feel, despite its filling nature. So, what’s the delay? Let’s get “tossing”.
Ingredients
For The Salad
- 1 cup uncooked green lentils
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- crumbled vegan feta cheese and sunflower seeds for topping, optional
For The Dressing
- 1/4 cup olive oil
- Juice from 1 lemon
- 2 teaspoons lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the lentils according to the package directions
- Meanwhile, prepare the dressing by mixing the ingredients in a small bowl.
- Assemble the salad by adding the cucumber, red pepper, red onion, parsley, and mint, into a medium mixing bowl and toss together.
- Pour in the dressing and toss until well combined.
- Serve topped with vegan feta cheese and sunflower seeds if desired.
Lentil Salad Variations and Additions:
Lentil salad is a great appetizer or side dish. You can be creative with it and put your own spin on it for an additional spice or flavor punch.
- Add tomatoes, olives, or even dill to enhance the flavors even more alongside an additional dose of veggies and a Mediterranean flair.
- Stir in some raisins and seeds to add a nutty kiss.
- Spice it up with curry powder or red pepper flakes for a spicy kick.
- Fold in some vegan cheese before serving for a more protein-packed lentil salad recipe. You can eat lentil salad with crackers or crusty bread.
How to serve lentil salad?
Lentil salad is served as an accompaniment to the simplest yet heartiest main course. The main course can be anything from soup to roasted vegetables.
Soups – When you are serving lentil salad as an accompaniment to a soup, use it to replace the usually served crackers or bread. The salad can be spooned into the soup bowl and eaten with a soup spoon. The lentil salad is an excellent accompaniment to a thick, hearty bowl of soups.
Roasted Vegetables – I usually serve lentil salad with roasted vegetables to incorporate more and more of my favorite veggies. The vegetables are roasted in olive oil in the oven at 400F for 20 to 30 minutes.
Lentil salads can also be served with cooked carrots, roasted or sauteed beets, and an assortment of cooked and raw veggies. You can add to it some fresh fruits and nuts. Yummy!
How to store lentil salad?
This lentil salad recipe could last up to 5 days in the fridge. I like keeping it in my refrigerator so I can quickly grab it for lunch or dinner. In fact, I’ve even managed to enjoy it for breakfast on occasion because it is so filling and flavorful! Be sure to store it in an airtight container.
Can I use canned lentils instead of uncooked ones?
You can use canned lentils instead of uncooked ones, but make sure you rinse the canned lentils really well. This salad is meant to be flavor-packed and hearty. I prefer using uncooked, dried lentils in this salad because they are more economical, plus their flavor and texture are more to my liking than canned lentils. If you opt to use canned lentils, rinse them well before using them in the salad.
Lentil Salad Ingredients
For The Salad
- 1 cup uncooked green lentils
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- crumbled vegan feta cheese and sunflower seeds for topping, optional
For The Dressing
- 1/4 cup olive oil
- Juice from 1 lemon
- 2 teaspoons lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the lentils according to the package directions
- Meanwhile, prepare the dressing by mixing the ingredients in a small bowl.
- Assemble the salad by adding the cucumber, red pepper, red onion, parsley, and mint, into a medium mixing bowl and toss together.
- Pour in the dressing and toss until well combined.
- Serve topped with the vegan feta cheese and sunflower seeds if desired
Lentil Salad
Ingredients
For The Salad
- 1 cup uncooked green lentils
- 1 cucumber diced
- 1 red bell peppe diced
- 1/2 red onion diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint leaves chopped
- crumbled vegan feta cheese and sunflower seeds for topping optional
For The Dressing
- 1/4 cup olive oil
- juice from 1 lemon
- 2 tbsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook the lentils according to the package directions.
- Meanwhile, prepare the dressing by mixing the ingredients in a small bowl.
- Assemble the salad by adding the cucumber, red pepper, red onion, parsley, and mint, into a medium mixing bowl and toss together.
- Pour in the dressing and toss until well combined.
- Serve topped with the vegan feta cheese and sunflower seeds if desired
