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Crisp & Colorful Cold Lentil & Veggie Salad for Easy Meal Prep

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad perfect for quick meal prep, combining lentils and fresh vegetables with a tangy dressing.

Ingredients

Dry Lentils

  • 1 cup green lentils (rinsed well)
  • 1 cup brown lentils (rinsed well)

Vegetables

  • 1 medium red bell pepper (diced)
  • 1 medium yellow bell pepper (diced)
  • 2 cups shredded red cabbage
  • 1 medium grated carrot
  • 1 cup cherry tomatoes (halved)

Dressing

  • ¼ cup extra-virgin olive oil (or other light oil)
  • 2 tablespoons fresh lemon juice (or lime juice)
  • 1 tablespoon Dijon mustard (or whole grain mustard)
  • 1 tablespoon honey or agave syrup (substitute with agave for vegan)
  • to taste sea salt
  • to taste black pepper

Garnish

  • ¼ cup fresh parsley (for garnish)
  • ¼ cup fresh mint leaves (for garnish)

Instructions 

  • Cook the lentils in boiling water until tender, about 20 minutes. Drain and let cool.
  • In a large bowl, combine cooked lentils, diced bell peppers, shredded cabbage, grated carrot, and halved cherry tomatoes.
  • Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper to make the dressing.
  • Pour dressing over the salad and toss to combine.
  • Garnish with chopped parsley and mint leaves before serving.

Notes

This salad can be stored in the refrigerator for up to 2 days, making it perfect for meal prep.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: international
Keyword: Healthy, Lentils, Vegetables