Mixed Lentil Salad is a hearty, nutritious dish packed with protein, fiber, and vibrant flavors. This salad is perfect for anyone seeking a quick, healthy meal or a satisfying side dish that can complement a variety of cuisines. With a combination of cooked lentils, fresh vegetables, and a zesty dressing, it’s as versatile as it is delicious.
The salad typically features a mix of lentils – green, brown, or red, each offering their unique texture and flavor. Lentils are an excellent source of plant-based protein, making this salad an ideal choice for vegetarians and vegans. They are also rich in essential nutrients like iron, folate, and magnesium, making this dish both filling and nutritious.
To create a balanced salad, the lentils are mixed with a variety of fresh vegetables, such as tomatoes, cucumbers, bell peppers, red onions, and herbs like parsley or cilantro. These ingredients add color, crunch, and extra layers of flavor. The combination of lentils and vegetables creates a meal that’s not only satisfying but also visually appealing.
What really brings this salad together is the dressing. A simple yet flavorful mix of olive oil, lemon juice, garlic, and a touch of mustard or cumin adds brightness and depth to the salad. The dressing complements the earthy flavor of the lentils and enhances the freshness of the vegetables. You can easily customize the dressing to suit your taste, adding honey for sweetness or chili flakes for a little heat.
Mixed Lentil Salad can be enjoyed on its own as a light meal or served as a side dish to accompany grilled meats or roasted vegetables. It’s an ideal option for meal prep, as it stores well in the refrigerator and develops even more flavor after sitting for a few hours. This salad is a perfect choice for a quick lunch, a potluck, or a healthy snack, making it a go-to recipe for anyone looking to eat more whole foods.
Ingredients
- 1 cup mixed lentils
- 2 cups water
- 1 cucumber diced
- 1 bell pepper diced
- 1 carrot grated
- 1/2 red onion thinly sliced
- 1/4 cup parsley chopped, fresh
- 1/4 cup feta cheese crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse the mixed lentils under cold water.
- In a medium pot, bring 2 cups of water to a boil. Add the lentils and cook for 15 minutes or until tender. Drain and set aside to cool.
- In a large bowl, combine the cooked lentils, cucumber, bell pepper, carrot, red onion, parsley, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to coat.
- Serve the mixed lentil salad chilled.