How do I ensure the beluga lentils are perfectly cooked for this salad?

Cook the beluga lentils for 15-20 minutes until tender but still slightly crisp, then rinse with cold water and stir in salt to stop cooking and season them.

Can I substitute the beluga lentils with another type of lentil?

While beluga lentils are recommended for their texture, you could use green or brown lentils, adjusting cooking time as needed, though they may not retain the same slight crispness.

What gives the dressing its unique flavor profile?

The dressing's distinctive flavor comes from a blend of lemon juice, maple syrup, Dijon mustard, and a warm spice mix including ground cumin, coriander, and a hint of ground clove.

What are lingonberries, and can I use an alternative?

Lingonberries are small, tart red berries; the recipe suggests using dried lingonberries, but you can substitute them with 1/4 cup of dried cranberries for a similar tart and chewy element.

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

Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed fresh, as the crunch of the veggies is optimal.

1.4K Views 4 years ago

Lentil Salad With Crunchy Veggies & 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

Order with Instacart Download Our App

A vibrant vegan lentil salad with beluga lentils, chopped zucchini, kale, corn, sun-dried tomatoes, and fresh herbs, served in a bowl with thinly sliced avocado on the side.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Lentil

Lentil Salad With Crunchy Veggies & Herbs [Vegan]

Dairy Free

Vegan

Fresh, nourishing & crunchy – this late summer 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. But the late August zucchinis, corn, greens, herbs, capers and lingonberries all create... Read More

Ingredients You Need for Lentil Salad With Crunchy Veggies & Herbs [Vegan]

For the salad:

1 cup beluga lentils, rinsed (uncooked)
1 white (or green) zucchini
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 teaspoon 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

Order with Instacart Download Our App

How to Prepare Lentil Salad With Crunchy Veggies & 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 tsp 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.