Lovely Lentil Salad
It is that time of the year when the hustle and bustle of the holidays take over every aspect of your life and that includes what you are eating. For the most part, we are eating and drinking stuff that we wouldn’t usually in quantities that amaze us. I try my best to keep some healthy things in the fridge so that I am not grabbing junk when my body reminds me that I have skipped yet another meal trying to get everything done on my to-do list. This lentil salad fits the bill!
It is quick to put together and with a few simple ingredients, you have a healthy and hunger-satisfying meal. It is packed full of protein, fibre, antioxidants, vitamins, and minerals so not only does it taste delicious but it is good for you! Quick, healthy and tasty is my favourite combination when it comes to preparing a meal. This one also lasts a good few days in the fridge which makes it another keeper!
I prefer to cook my lentils but if that isn’t your thing or you are really in a time crunch then the canned version will work just fine. Just make sure you give them a good rinse before using to remove any excess salt and starch from that liquid they were stored in. If you are cooking them make sure not to overcook them and let them cool before making the salad.
It doesn’t take long to chop up all the fruits and veggies and make the dressing so if you are cooking your lentils this is the perfect time to get those all prepped. If you have a small jar use that to make the dressing as I find it much easier to pop on a lid and shake everything together than to whisk whisk whisk.
Now for the easy part; combine all of the ingredients in a large bowl and pour the dressing over everything and toss to combine. Store in the fridge until you are ready to serve.
I hope you enjoy this as much as we do!
Lovely Lentil Salad
Ingredients
Salad
- 2 Cups Lentils cooked
- 1 Cucumber peeled, seeded and chopped
- 1 Orange/Red Sweet Pepper seeded and chopped
- 2 Cups Kale roughly chopped
- 1 Cup Cherry Tomatoes cut in half
- 1 1/2 Cups Seedeless Grapes – green or red or combination cut in half
- 4 Radishes sliced thinly
- 1/4 Cup Parsley finely chopped
- 4 Green Onion Stems finely chopped
Dressing
- 1/4 Cup Lemon Juice fresh
- 1/4 Cup Olive Oil
- 1/2 tsp Himalayan Pink Salt
- 2 Cloves Garlic minced
- 1 tbsp Maple Syrup or Agave
- freshly ground black pepper
Instructions
Dressing
- Place the lemon juice, olive oil, salt, pepper, minced garlic and maple syrup or agave in a jar with a lid and shake to combine.
Salad
- If cooking lentils; Rinse them and add to a pot of water. Bring to a boil, then reduce heat, cover and let simmer for about 20 minutes until tender. Drain any excess liquid and season with salt and pepper if desired. For more flavour replace water with vegetable stock for cooking. Set them aside to cool.
- Chop up all of the other salad ingredients and place in large bowl
- Once lentils are cooled add them to the bowl with the other ingredients.
- Pour dressing over the ingredients and mix to combine
- Store in the fridge until ready to serve
Notes
Yellow Split Pea Dal
