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 can’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, sautéed

• 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 don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!