Salads are always a good idea, especially when they’re quick, healthy, and filling. This quick lentil salad is full of fresh veggies, protein, and flavor. It’s easy to make, keeps well in the fridge for days, and makes a great lunch or light dinner.
Ingredients:
1½ cups dried brown or green lentils (about 10.5 oz / 300 g)
1 small red or yellow onion, finely chopped
1 cucumber, diced
1 red bell pepper, diced
¼ cup mixed nuts or seeds (such as walnuts, sunflower seeds, or almonds)
¼ cup olives (green or black), sliced
1 tablespoon tahini
1 tablespoon vinegar (apple cider or white wine vinegar)
1 tablespoon olive oil
1 teaspoon salt
Pinch of black pepper
1 teaspoon mustard (Dijon or yellow)
Warm water (as needed for dressing)
Instructions:
- Rinse the lentils, then place them in a pot with water and bring to a boil.
- Drain the first water once it boils, then refill with fresh water and cook the lentils until tender but not mushy (about 20–25 minutes).
- Drain immediately to stop the cooking process and set aside to cool.
- While the lentils are cooling, prepare the vegetables and chop the nuts and olives.
- In a small bowl, whisk together tahini, vinegar, mustard, olive oil, salt, and pepper. If the dressing is too thick, add a splash of warm water (from the lentil pot is great) to reach a smooth, pourable consistency.
- Combine cooled lentils, chopped vegetables, nuts, and olives in a large bowl. Pour over the dressing and toss everything together until well coated.
- Chill in the refrigerator for at least 30 minutes before serving. The salad will keep fresh for up to 4 days in an airtight container.
Serving Suggestion:
Enjoy it as a light main dish, a side salad with pita bread, or stuff it into wraps for a satisfying lunch on the go.
Enjoy!
