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Vibrant Lentil & Veggie Salad

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30min

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4 servings

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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

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1
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.

2
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.

3
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.

4
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.

5
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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