Green Lentil Salad Bowl | Healthy & Delicious Recipe
Green lentils, crunchy cucumber, sweet red bell pepper, onion, herbs, and a simple lemon vinaigrette combine to make this nutritious lentil salad. It’s a classic for lunch or dinner and is bursting with flavor.
A lentil salad may not seem too fascinating but bear with me. If you’ve had our lentil soup, you already know how amazing lentils are.
Lentils are the ideal foundation for the salad since they are straightforward to prepare and absorb flavor well. I also adore lentils’ high nutritional content. They are rich in fiber, iron, and protein. Because of the fresh vegetables, herbs, and lemon dressing, this salad feels light even though it is packed with nutrients.
For more salad recipes, check out these delicious options:
Mediterranean Chickpea Salad
Green Bean Salad – Vegan Recipe
Delicious Chickpea Salad Sandwich
How to Prepare Lentils
- Lentils are inexpensive, convenient to store in the cupboard, and quite simple to prepare, which is why I adore them.
- I like to use green lentils for this salad. First, be sure to rinse them thoroughly and remove any stones or trash.
- Lentils don’t need to be soaked before cooking, did you know that? One more reason to adore them! The cooking time is only 15 to 20 minutes.
- Simply place them in a pan with water or veggie broth, and then bring to a boil. I like to add a bay leaf for extra flavor. Simmer till they are just barely soft. In the salad, you do not want them to be mushy.
- All you need to do is give them a quick rinse with cold water. The salad’s lentils are prepared.
Easy Lemon Dressing
You may prepare the salad dressing while the lentils are cooking. This easy dressing is so light and refreshing that I adore it. I also keep the ingredients on hand at all times.
- Olive oil
- Lemon zest
- Lemon juice
- Dijon mustard
- Honey or pure maple syrup
- Minced garlic
- Salt and pepper
In a small bowl, whisk together all the ingredients; alternatively, place the ingredients in a sealed jar and shake, shake, shake!
How to Produce
It’s time to put the salad together after the lentils are cooked and the dressing is ready!
- Put the lentils, cucumber, red pepper, red onion, parsley, and mint in a big bowl. Pour over the dressing and toss to mix thoroughly. The flavors are so fresh!
- You may serve the salad right away, but I prefer to let it sit for half an hour so the flavors can combine.
- You can add crumbled feta cheese if you’d like. It gives it a pleasant creaminess. Artichoke hearts, olives, and tomatoes can also be added.
- Feel free to add salmon, tuna, or grilled chicken for additional protein.
Serving Suggestions
This salad can be served as a side dish in lesser servings or eaten as a meal on its own. I adore arugula with this salad, but you can serve it over a bed of greens if you want to thicken it up a bit.
It can also be served with my homemade pita chips or pita bread. I adore using lentil salad as a dip with pita chips or stuffing a warm pita with it.
How to Store
This lentil salad can be stored in the fridge for up to four days in an airtight container. This salad is a simple lunch, dinner, or snack that I always love to keep in the refrigerator. I’ve even eaten it for breakfast. It is excellent at any time of day!
Green Lentil Salad Bowl
Course: SaladsCuisine: MediterraneanDifficulty: Easy6
servings5
minutes15
minutes264
kcalGreen lentils, crunchy cucumber, sweet red bell pepper, onion, herbs, and a simple lemon vinaigrette combine to make this nutritious lentil salad. It’s a classic for lunch or dinner and is bursting with flavor.
Ingredients
For the salad:
1 cup uncooked green lentils, rinsed well and picked over
3 cups water (or vegetable broth)
1 bay leaf
1 English cucumber, finely diced
1 red bell pepper, stemmed, seeds removed, and finely diced
1/2 small red onion, finely diced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh mint leaves
1/3 cup crumbled feta cheese, optionalFor the dressing:
1/4 cup olive oil
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or pure maple syrup
1 clove garlic, minced
Kosher salt and black pepper, to taste
Directions
- Add the lentils, water or broth, and bay leaf to a large pot. After bringing to a boil over medium-high heat, reduce the heat and simmer the lentils for 15 to 20 minutes, or until they are tender but still have some firmness. The lentils will get mushy if they are overcooked.
- Prepare the dressing while the lentils are cooking. Combine the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, garlic, salt, and pepper in a small bowl or jar. Put aside.
- After the lentils have finished cooking, rinse them in a colander. Throw away the bay leaf. Rinse with cold water right away. Move to a large bowl.
- To the bowl, add the cucumber, red pepper, red onion, parsley, mint, and, if using, the feta cheese. Stir. Pour over the dressing and mix thoroughly. To allow the flavors to mingle, serve right away or leave for half an hour.
