Ingredients
Equipment
Method
- Cook the lentils if needed. In a large cooking pot on the stove over medium heat, combine 1 cup of brown lentils with 4 cups of water or broth. Bring to a boil, reduce heat to bring the lentils to a simmer, and cook until the water is mostly gone, about 25 minutes. Taste to make sure the lentils are cooked. If cooked, allow lentils to drain away any excess water and set aside.
- Make the dressing. In a small bowl, whisk together all the ingredients for the dressing. Taste for seasoning.
- Chop the vegetables. Wash and chop all the vegetables for the salad. Place in a large bowl.
- Combine and serve. Add the lentils and the dressing to the bowl with the vegetables. Give a gentle stir to combine. Taste for seasoning. Serve warmed or chilled. Enjoy!
Notes
- How to Store
- Fridge: This salad keeps best in an airtight container in the fridge for up to 5 days.
- Make Ahead: This salad is a rock star of meal prep because the longer it sits in the fridge the more awesome it tastes! Store in the fridge for up to 5 days while enjoying portions for weekday lunches or dinners. This one salad feeds me for one week, so if you have more people to feed, make a double batch.
- Variations
- Use fresh herbs: Some fresh parsley, fresh mint, or fresh basil are all amazing in this!
- Add more veggies: My family and I were divided if we preferred this with kalamata olives or not. You can also add a little bit of red onion if you don’t mind the onion bite!
- Add some Vegan Feta for an even more protein-packed salad.