Vegan Lentil Salad Recipe

Lentils are a great addition to any dish — or as the main ingredient in one. That’s because these healthy legumes are loaded with protein, fiber, iron, and they cook up in no time. Toss them with this flavorful, homemade dressing recipe and your favorite cooked or raw vegetables to create a perfectly complete (vegan) lentil salad meal. It packs 15 grams of fiber and 17 grams of protein per serving.

RELATED: Root Vegetable Red Lentil Stew Recipe

Lentil Salad Recipe

Photo by Renee Blair

Vegan Lentil Salad Recipe

Serves 2

Prep time: 10 minutes
Cook time: 20 minutes

The Skinny

Per 1 1/2-cup serving:

  • 296 cal
  • 8 g fat (1 g sat)
  • 43 g carbs
  • 596 mg sodium
  • 15 g fiber
  • 10 g sugar
  • 17 g protein

Ingredients

For the salad:
1 1/4 cup uncooked black beluga lentils
2 cups raw or cooked seasonal vegetables (pictured here is asparagus, peas, carrot, snap peas, and zucchini)
2 teaspoons chopped chives
1 tablespoon chopped dill

For the dressing:
1 tablespoon grainy mustard
juice of 1 lemon
1 small shallot, thinly sliced
1 tablespoon olive oil
1 teaspoon maple syrup
1/8 teaspoon sea salt

Preparation

  1. Add the lentils to a saucepan and cover with water. Bring the water to a boil.
  2. Reduce to a simmer and cook the lentils for 15 to 20 minutes or until they are tender. Drain and rinse the lentils under cold water and add them to a large mixing bowl.
  3. Add all of the dressing ingredients to the bowl of lentils and toss well. Then add the vegetables and herbs and lightly toss.
  4. Transfer to a serving platter and garnish with chopped herbs, if desired.

For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.

0 Shares