Best Ever Lentil Salad Recipe
This is the ultimate lentil salad recipe! It's a plant-based lunch that's super satisfying thanks to the crunchy veggies and lemon dressing.
Servings: 6 servings
Calories: 198kcal
Ingredients
- 1 cup dry brown or green lentils rinsed well
- 3 cups water
- 3 tbsp olive oil
- 2 tbsp lemon juice preferably fresh squeezed
- 1 tbsp red wine vinegar or apple cider vinegar
- 2 tsp dijon mustard
- 1 clove garlic minced
- 1 tsp salt
- 1/4 tsp pepper
- 1 small red onion finely diced
- 2 stalks celery finely diced
- 1 red pepper finely diced
- 1 carrot grated
- 1/3 cup parsley finely chopped
Instructions
- Cook lentils in 3 cups of water in a pot on the stove until liquid has absorbed and lentils are fully cooked, about 20 minutes. This can be done up to 2 days in advance, or you can use drained and rinsed canned lentils to skip ahead.
- Meanwhile, prepare veggies and toss other ingredients together in a large bowl. When lentils are done cooking, let cool for 1 hour then toss with remaining ingredients.
- Let sit for at least 1 hour to let the flavours combine, then serve and enjoy!
Notes
Brown or green lentils are best for this salad. Don't use red lentils, as they'll get mushy and fall apart.
Cook the lentils in the Instant Pot beforehand.
Add in some chicken breast or salmon for extra protein.
Mix in any extra veggies of your choice like olives, sundried tomatoes, cucumber or roasted red peppers.
Store this lentil salad in the fridge for 4-5 days.
Cook and freeze the lentils for up to 3 months. Let them defrost in the fridge overnight, then use them to make a fresh salad.
Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 429mg | Potassium: 472mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2675IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 3mg