Description
A fresh and nutritious lentil salad featuring tender green lentils, crisp cucumber, red onion, and bell pepper, tossed in a zesty lemon Dijon dressing. Optionally enhanced with vegan feta and served over leafy greens, this salad is perfect for a light lunch or dinner.
Ingredients
Scale
For the Salad
- 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned lentils
- 5 cups water
- 1 medium English cucumber, diced
- 1 cup diced small red onion
- 1 medium red bell pepper, seeded and diced small
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta (optional; Violife vegan feta recommended)
- 3-4 cups arugula or baby spinach (optional)
For the Dressing
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons agave syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- Few shakes ground black pepper
Instructions
- Cook the Lentils: Add the lentils and water to a large pot and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until lentils are tender but not mushy. Drain and rinse under cold water to stop cooking and cool them quickly. Transfer lentils to a large bowl.
- Prepare Vegetables: Chop the cucumber, red onion, red bell pepper, and parsley. Add the chopped vegetables to the bowl with the cooled lentils.
- Make the Dressing: Whisk together olive oil, fresh lemon juice, agave syrup, Dijon mustard, minced garlic, salt, and black pepper in a medium bowl. Alternatively, combine dressing ingredients in a mason jar and shake until fully combined.
- Toss the Salad: Pour the dressing over the lentils and vegetables, stirring to coat everything evenly. Gently fold in crumbled feta if using.
- Serve: Serve the lentil salad over a bed of arugula or baby spinach, or mix the greens directly into the salad. Enjoy immediately or chill before serving.
Notes
- The salad will keep well for 2-3 days when covered and refrigerated.
- For extra bulk, add cooked quinoa, farro, or bulgur to the salad.
- Canned lentils are a convenient substitute and work well.
- Use green, brown, or black lentils for the best texture; avoid red lentils as they become mushy.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
