Description
A fresh and vibrant lentil salad featuring tender green lentils, crisp vegetables, and a zesty lemon dressing. This nutritious and easy-to-make salad can be served on greens or enjoyed on its own, perfect for a healthy lunch or light dinner.
Ingredients
Scale
For the Salad
- 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned lentils
- 5 cups water
- 1 medium English cucumber, diced
- 1 cup diced small red onion
- 1 medium red bell pepper, seeded and diced small
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta (optional; Violife vegan feta used)
- 3-4 cups arugula or baby spinach (optional)
For the Dressing
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons agave syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- Few shakes ground black pepper
Instructions
- Cook Lentils: Add the lentils and water to a large pot and bring to a boil. Once boiling, reduce heat to simmer and cook for 20 minutes until lentils are tender but not mushy. Drain and rinse under cold water to stop cooking and cool them quickly. Transfer lentils to a large bowl.
- Prepare Vegetables: Chop the cucumber, red onion, red bell pepper, and parsley finely. Add these vegetables to the bowl with the cooled lentils.
- Make Dressing: In a medium bowl, whisk together olive oil, fresh lemon juice, agave syrup, Dijon mustard, minced garlic, salt, and ground black pepper until well combined. Alternatively, combine all dressing ingredients in a mason jar and shake vigorously.
- Toss Salad: Pour the dressing over the lentil and vegetable mixture and stir well to combine. If using, fold in the crumbled feta cheese.
- Serve: Serve the salad over a bed of arugula or baby spinach, or mix the greens directly into the salad just before serving for added freshness and texture. Enjoy immediately.
Notes
- The salad can be stored covered in the refrigerator for 2-3 days.
- You can add cooked quinoa, farro, or bulgur to increase the salad’s heartiness.
- Canned lentils are a convenient alternative; green, brown, or black lentils work best as they hold their shape well. Avoid using red lentils as they become mushy.
- Adjust the amount of salt and lemon juice in the dressing to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
