Easy Lentil Salad

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This easy lentil salad recipe is loaded with Mediterranean-inspired flavors – with tender lentils, crunchy vegetables, and a bright lemon dressing - A wholesome, satisfying side/main!

Prep Time15

Cook Time15

Cool30

Total Time1

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings: to 8

Calories: 312kcal

Author: Toni Okamoto

Equipment

Ingredients

For the salad

2 cups dried brown lentils rinsed
5 cups water
1 low-sodium vegetable bouillon cube (optional)
1 English cucumber diced
1 red onion thinly sliced
1 red bell pepper diced
1 pint cherry tomatoes halved

For the dressing

1 lemon juiced
2 tablespoons olive oil
1 teaspoon garlic powder
2 tablespoons water
½. cup parsley chopped
Salt and pepper to taste

Instructions

Add the lentils, water, and bouillon cube (if using) to a medium pot with a lid. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes, or until the lentils are tender but still firm enough to hold their shape. Strain the lentils in a colander and set aside to cool completely.
In a large salad bowl, prepare the dressing by mixing the lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper until well combined.
Add the cucumber, red onion, red bell pepper, and cherry tomatoes to the bowl with the dressing. Toss well and refrigerate while the lentils cool.
Once the lentils have reached room temperature, add them to the salad bowl with the vegetables and dressing. Toss thoroughly to combine.
Taste and adjust the seasoning as needed. Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld for a richer taste.

Notes

For quick prep: Optionally use a food chopper/mandoline to speed up prep.

Adjust the chop size: Cut the veggies chunkier or finer to your preference.

Taste and adjust: i.e., more lemon, more salt and pepper, some sweetener, etc.

Let it rest: Leave the vegan lentil salad to marinate for at least 30 minutes before serving to allow the flavors to meld. It will taste even better on day two.

Nutrition