Simple Lentil Salad
This delicious Lentil Salad is anything but boring! It's filled with green lentils, fresh veggies, herbs and drizzled with a honey dijon dressing. Enjoy it as a flavorful, nutritious side dish or a light, vegan main entree.
Servings: 4 servings (1.5 cup per serving)
Ingredients
- 1 cup uncooked green lentils rinsed well
- 3 cups vegetable broth or stock
- 1 English cucumber finely diced
- 6 vine tomatoes diced
- 1 yellow bell pepper finely diced
- 1 small red onion finely diced
- 1 cup pitted olives halved
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint leaves
Dressing:
- 1/4 cup extra virgin olive oil
- 1 lemon zest and juice of
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper to taste
Instructions
- To cook the lentils, first, rinse them well in a colander under cold running water. Transfer to a saucepan and add in the broth. Bring to a boil, then reduce to low and simmer for 15-20 minutes.
- Meanwhile, prepare the veggies and place them in a large salad bowl.
- In a small jug whisk all the dressing ingredients.
- Once the lentils are done cooking, drain and let them cool; add them to the bowl with the veggies.
- Drizzle with the dressing and toss to combine.
Video
Notes
- Make ahead: You can get a head start on this salad by cooking the lentils a day or two in advance. Store them in the fridge until you're ready to prepare the salad.
- Storing: Even though this lentil salad is best fresh, it will keep well for about 2-3 days in an airtight container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 53g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1292mg | Potassium: 1209mg | Fiber: 20g | Sugar: 14g | Vitamin A: 2646IU | Vitamin C: 106mg | Calcium: 107mg | Iron: 5mg