Simple to make, protein packed and a crowd pleaser with both kids and adults. Enjoy this vegan lentil salad on it's own, or with pita bread or simply on a bed of arugula or spring greens. This salad is great for a quick lunch, dinner or as a side dish.
Prep Time 15 minutes
Cooking Time 20 minutes
Yields 6-8 Servings
Ingredients
1.5 cups uncooked green lentils
2 tbsp extra virgin olive-oil
2 tbsp red wine vinegar
1/4 cup (approximately 1 freshly juiced lemon or lime)
2 tbsp Dijon mustard
1 tsp maple syrup
Salt and pepper for seasoning
1 cup of thinly sliced scallions, or spring green onions, include white and green parts
2 whole carrots, diced
2 whole English cucumbers, sliced
1/2 cup of fresh parsley leaves, minced
2 garlic cloves, minced
1/2 cup sun dried tomatoes, drained and finely chopped
Directions
Rinse and drain the lentils. Put them in a medium sauce pan along with 4 cups of water, bring to boil, then reduce the heat to simmer, uncovered for 20-25min until done. Note - Lentils should still retain their texture, do not over cook them or they'll become mushy.
In a large bowl, whisk together the oil, vinegar, lemon or lime juice, Dijon mustard, maple syrup, salt and pepper.
Stir in the scallions, or spring green onions, carrots, cucumbers, parsley and tomatoes.
Drain the lentils well, once cool add them into the bowl with the other ingredients and stir well. Taste and season according to your liking.
Serve immediately, along with pita bread, or on a bed of greens like arugula or spring mix.
The lentils will keep in the refrigerator for a week. The longer they marinated, the more they'll absorb all the flavors.
Enjoy!
