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Crisp & Colorful Cold Lentil & Veggie Salad You’ll Love

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
This vibrant and healthy lentil salad combines fresh vegetables and herbs for a refreshing meal or side dish.

Ingredients

Green Lentils

  • 1 cup Green Lentils (No substitutions advised for optimal texture.)

Brown Lentils

  • 1 cup Brown Lentils (Feel free to use black beluga lentils.)

Red Bell Pepper

  • 1 each Red Bell Pepper (Substitute with yellow bell pepper or roasted sweet potatoes.)

Yellow Bell Pepper

  • 1 each Yellow Bell Pepper (Can replace with an additional red bell pepper or cucumber.)

Red Cabbage

  • 2 cups Red Cabbage (Cucumber or radish can substitute.)

Carrot

  • 1 each Carrot (Can be omitted or replaced with shredded zucchini.)

Cherry Tomatoes

  • 1 cup Cherry Tomatoes (Substitute with diced cucumber or halved radishes.)

Extra-Virgin Olive Oil

  • 3 tablespoons Extra-Virgin Olive Oil (No direct substitute; can use avocado oil.)

Lemon Juice

  • 2 tablespoons Lemon Juice (Lime juice works as an alternative.)

Dijon Mustard

  • 1 tablespoon Dijon Mustard (Can replace with yellow mustard or omit.)

Honey or Agave Syrup

  • 1 tablespoon Honey or Agave Syrup (Use maple syrup for a vegan option.)

Sea Salt & Black Pepper

  • to taste Sea Salt & Black Pepper (Enhances flavors.)

Fresh Parsley

  • 1/4 cup Fresh Parsley (Can substitute with cilantro or basil.)

Fresh Mint Leaves

  • 1/4 cup Fresh Mint Leaves (Omit or substitute with fresh basil.)

Instructions 

  • Cook the lentils until tender, then drain and let cool.
  • Chop the vegetables and herbs as described.
  • In a large bowl, combine cooked lentils, chopped vegetables, and herbs.
  • Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper, then toss with the salad.
  • Serve immediately or chill for 30 minutes for enhanced flavor.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: international
Keyword: Lentils