Vegan Lentil Salad with vibrant colors and fresh flavors.
Lentils are rich in protein and with the variety of crunchy vegetables, this salad is as healthy as it is appetizing.
The homemade olive oil and vinegar dressing gives it a perfect finishing touch.
15 minutesmins
0 minutesmins
0 minutesmins
15 minutesmins
4people
Calories: 243kcal
Ingredients
1cupcooked lentils
1/2cuppeeled and chopped carrots
2celery stalkschopped
1/4cupred onionfinely chopped
1/2cupred bell pepperchopped
1/2cupchopped parsley
1/2cupvegan feta cheese
Salt and pepper to taste
For the dressing:
4tablespoonsolive oil
2tablespoonswhite wine vinegar
1teaspoonDijon mustard
1garlic clovefinely chopped
Salt and pepper to taste
Instructions
Peel and chop the carrot, slice the celery, finely chop the red onion and slice the red bell pepper.
In a large bowl, mix the olive oil, Dijon mustard, white wine vinegar, minced garlic, salt and pepper.
Add lentils and vegetables, mix well.
Taste the salad and adjust salt and pepper as needed.
You can serve the salad immediately, or refrigerate it for an hour to allow the flavors to blend.
Notes
How to cook lentils? Rinse the lentils and put them in a saucepan with the water or broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until tender but not too soft. If the lentils absorb all the liquid and are not yet cooked, add a little more water. How to store lentil salad? This salad keeps well in the refrigerator for several days, making it an excellent option to prepare in advance.