Healthy and Easy Lentil Salad Recipe
This vegan lentil salad is packed with vibrant colors, fresh flavors, and nourishing ingredients. Lentils are naturally rich in protein and fiber, and when you mix them with crunchy vegetables and a homemade Dijon vinaigrette, you get a salad that's just as delicious as it is healthy.This easy lentil salad is perfect for meal prep, quick lunches, or light dinners—and it’s naturally vegan, plant-based, and gluten-free!
4 people
Calories: 243kcal
Ingredients
- 1 cup cooked lentils
- 1/2 cup peeled and chopped carrots
- 2 celery stalks chopped
- 1/4 cup red onion finely chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup chopped parsley
- 1/2 cup vegan feta cheese
- Salt and pepper to taste
For the dressing:
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove finely chopped
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Peel and chop the carrot, slice the celery, finely chop the red onion, and dice the red bell pepper.
- Make the dressing: In a large mixing bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the salad: Add the cooked lentils and chopped vegetables to the bowl with the dressing. Toss gently until everything is well coated.
- Season and serve: Taste the salad and adjust salt and pepper if needed. Serve immediately or refrigerate for 30 minutes to allow the flavors to blend beautifully.
Notes
Home Cook to Home Cook Tips
- Don’t overcook the lentils. They should be tender but still hold their shape.
- Let it marinate. If you have time, refrigerate for 30 minutes before serving—it makes the flavors pop.
- Meal-prep magic. Store in an airtight container in the fridge for up to 4 days.
- Customize the dressing. Short on time? A quick mix of olive oil, lemon juice, salt, and pepper works great too.
How to Cook Lentils for Salad
Rinse 1 cup of lentils under cold water.In a saucepan, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20–30 minutes, until tender but still firm.
If the lentils absorb all the liquid before they're done, simply add a little more water.
Drain well and let cool before using.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 16g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 342mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3902IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 2mg