Herbed Lentil Salad

I love lentils. This salad is perfect on its own but pairs amazingly well with a grilled piece of salmon or chicken.

My favorite lentils to use are beluga lentils. If you canโ€™t find beluga lentils you can use green or brown lentils for this recipe although cooking times will vary. I use a pressure cooker for cooking the lentils and follow this recipe by Rainbow Plant Life.

I N G R E D I E N T S (serves 4)

  • 1 cup beluga lentils (cooked with salt, pepper, red pepper flakes & bay leaf)

  • 1/2 red onion, diced

  • 1 large cucumber or 3 mini cucumbers, diced

  • 1 pint grape or cherry tomatoes, halved

  • 1 package baby Bella mushrooms, sautรฉed

  • 1/4 cup parsley, chopped

  • 1/4 cup cilantro, chopped

  • 1/4 cup sherry vinegar

  • 1/2 teaspoon garlic, minced (about 1 clove)

  • 2 tablespoons dijon mustard

  • 1/2 cup olive oil

  • salt and pepper, to taste

I N S T R U C T I O N S

  1. Cook lentils according to package or use this instant pot recipe.

  2. Combine salad ingredients in a large bowl, then add cooked (and cooled) lentils (unless you want to serve the salad warm).

  3. For the dressing: combine olive oil, sherry vinegar, garlic, Dijon mustard, salt and pepper. Taste and adjust seasoning.

  4. Mix dressing into lentil salad.

  5. Optional: Top with broiled salmon or perfectly cooked chicken!

  6. Enjoy!

If you try this recipe, let us know! Leave a comment and donโ€™t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!

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