Lentil Salad
A versatile, protein-packed salad built on tender cooked lentils with swappable vegetables, proteins, and dressings for endless variation. Serve warm, room temperature, or chilled for a satisfying meal.
Ingredients
Method
Rinse lentils under cold water and drain. Bring vegetable broth to a boil in a pot, add lentils, and reduce heat to medium-low. Simmer uncovered for 20–25 minutes until tender but not mushy. Drain in a colander and let cool slightly.
While lentils cook, prepare your chosen crunchy vegetable and dice it into bite-size pieces. Finely chop the aromatics, fresh herb, and any optional nuts or seeds.
In a small bowl, whisk together acid component (lemon juice or vinegar), oil, spice blend, salt, and pepper. Taste and adjust seasoning.
Transfer warm or cooled lentils to a large bowl. Add diced vegetables, aromatics, fresh herb, and any optional cooked grains or beans. Pour dressing over and toss well to combine. Top with nuts or seeds if using.
Serve immediately at room temperature or chill for 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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