Recipe details
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Vibrant Lentil & Veggie Salad
30min
4 servings
Cook this dish
This colorful and nutritious Lentil & Veggie Salad is a perfect combination of earthy lentils, crisp vegetables, and a zesty lemon vinaigrette. Packed with plant-based protein and fiber, it makes a satisfying and healthy meal. The salad comes together quickly and can be enjoyed on its own or as a side dish. Its vibrant colors and fresh flavors will brighten up any plate.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
3 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Cook the lentils
Rinse the lentils. In a saucepan, combine lentils with 2 cups water. Bring to a boil, then reduce heat, cover and simmer until tender but not mushy, about 20 minutes. Drain excess liquid and let cool.
Chop the vegetables
Dice the tomatoes and cucumber. Stem, seed and dice the red bell pepper. Finely chop the red onion and roughly chop the parsley. Add vegetables to a large bowl.
Make the dressing
Zest and juice the lemon. Mince the garlic. In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, salt and pepper until emulsified.
Assemble the salad
Add cooled lentils to the bowl with chopped vegetables. Pour dressing over and toss well to combine. Taste and adjust seasoning if needed.
Serve
Serve lentil salad immediately or chill for 30 minutes to allow flavors to meld. Can be made ahead and refrigerated in an airtight container for up to 3 days.
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