How do I cook the beluga lentils for this salad?

Cook 1 cup of beluga lentils in 2 cups of water for 15-20 minutes until tender but still slightly crisp, then rinse with cold water and stir in 1/2 teaspoon salt.

Can I use different lentils or dried fruit in this recipe?

The recipe specifically calls for beluga lentils for their texture, but if unavailable, similar small, firm lentils might work. For dried fruit, dried cranberries can be substituted for lingonberries.

What makes the dressing for this lentil salad unique?

The dressing combines extra virgin olive oil, lemon juice, maple syrup, and Dijon mustard with a distinct blend of Himalayan pink salt, ground cumin, ground coriander, and ground clove.

How do I ensure the vegetables are crunchy in this salad?

Chop the zucchini into small, bite-size pieces and ensure the kale is finely chopped. The recipe also instructs to cook the beluga lentils until they still have a slight crisp, contributing to the overall crunchy texture.

How should I store leftover Lentil Salad with Crunchy Veggies and Herbs?

Store any leftover salad in an airtight container in the refrigerator. While the the lentils and heartier vegetables will hold up well, the kale might soften slightly over time.

1.4K Views 8 years ago

Lentil Salad with Crunchy Veggies and Herbs
[Vegan]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Lentil Salad with Crunchy Veggies and Herbs [Vegan]

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Lentil

Lentil Salad with Crunchy Veggies and Herbs [Vegan]

4-6

Dairy Free

Fresh, nourishing & crunchy – this lentil salad is a healthy and easy dish that fills you up more than just a regular salad. Lentils, which are high in plant protein, are satisfying and nutritious. Zucchini, corn, greens, herbs, capers and lingonberries all create a tasty combo and add crispiness.... Read More

Ingredients You Need for Lentil Salad with Crunchy Veggies and Herbs [Vegan]

For the salad:

1 cup beluga lentils, rinsed (uncooked)
1 white (or green) zucchini (about 250 grams)
about 1 cup of chopped kale
1 cup canned corn
about 1/2 cup of finely chopped parsley
about 1/4 cup of finely chopped celery leaves
a handful of chopped spring onions
3 tablespoons chopped sun-dried tomatoes
3 tablespoons capers
3 tablespoons dried lingonberries (or 1/4 cup dried cranberries)
avocado (for topping, optional)

For the dressing:

1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 tsaspoons maple syrup (or agave)
1 heaping teaspoon Dijon mustard
1 teaspoon Himalayan pink salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove, ground
1/4 teaspoon black pepper

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Lentil Salad with Crunchy Veggies and Herbs [Vegan]

Place the lentils into a pot and cover with 2 cups of water. Bring to boil and cook for 15 to 20 minutes until tender. Don’t overcook them! Lentils still should have a slight crisp. When the lentils are done, rinse them with cold water to cool and stir in 1/2 teaspoon salt. Let them sit while you prepare the rest of the salad.
Prepare the dressing – place all the ingredients in a small bowl and stir well. Taste test and adjust it to your liking.
Chop the zucchini in small, bite-size pieces and add to a big bowl. Add the rest of the salad ingredients and cooked lentils. Mix well. Add the dressing and give salad the final stir.
Serve with thinly sliced avocado on the side.