Lentil SaladJump to Recipe
Lentil salad! What a treat. This recipe is packed with veggies, flavor from a lemon vinaigrette that’s so refreshing. And, did I mention its very filling? Most importantly, delicious. In fact, these legumes absorb flavor effortlessly making the entire process so enjoyable. Talk about a salad that tastes good and makes you feel even better. Who said salads have no potential?! Let me show you the way. The end result does not disappoint.
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Lentil SaladCourse: SaladsCuisine: Mediterranean, FusionDifficulty: Easy
Lentil salad! What a treat. This recipe is packed with veggies, flavor from a lemon vinaigrette that’s so refreshing. And, did I mention its very filling? The end result does not disappoint.
- Cook the lentils
1 cup lentils, uncooked
4 cups water
1 sprig of thyme
1/2 bunch cilantro
1 ea bay leaf
1 ea orange bell pepper, diced
1/2 small red onion, diced
1/2 ea english cucumber, diced
1 ea tomato, diced
1 cup celery, diced
15 oz can corn
1/4 cup cilantro, chopped
1/3 cup feta cheese
1/4 cup olive oil
2 tsp lemon zest
2 TBSP lemon juice
1 tsp dijon mustard
1 ea garlic clove, pressed or minced
To taste salt (1 1/2 tsp kosher)
To taste pepper, freshly cracked
- Cook the lentils: In a medium pot combine the lentils, water, thyme, cilantro, and bay leaf. Bring to a boil over medium-high heat. Then, lower to medium-low and cook on a gentle simmer until tender but not mushy, about 13-20 minutes. When the lentils are cooked but still firm, drain and run them through cold water to cool them down. Be gentle. Transfer the drained legumes into a large salad bowl.
- For the dressing: In a bowl, whisk together all of the vinaigrette ingredients until well incorporated. Set aside until needed.
- Back to the salad bowl: Add all of the veggies plus feta cheese into the bowl with the lentils. Pour in the vinaigrette and carefully toss to combine. Taste, add more salt if needed and ENJOY.