Lentil Salad With Crunchy Veggies & Herbs

lentil salad

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 a tasty combo and add crispiness. The tangy dressing gives this salad the final flavor bomb. Yum!

There’s something very beautiful about the late summer time. Days are getting shorter & evenings darker. Garden starts to turn into the orange hues. Pumpkins are growing big and neighbors are sharing their last harvest of deeply red & sweet tomatoes and crispy cucumbers.

We grow some pumpkins & zucchinis in my little family’s garden, as well as some kale, parsley, and celery. For this lentil salad recipe, I wanted to use most of what my garden offers but feel free use whatever crispy veggies you have – carrots, paprika, cucumbers or any other that you like.

Beluga lentils add a nourishing richness to the salad and are an excellent source of manganese and fiber as well as a good source of iron and protein. But that’s not it…Did you know that the people who live the longest, consume legumes on their daily basis? Yes, you can call lentils a real (and cheap!) longevity food.

Enough talking. Let’s get to the recipe! 🙂

lentil salad

lentil salad

lentil salad

lentil salad

lentil salad

lentil salad

lentil salad

lentil salad

lentil salad

Summer Lentil Salad With Crunchy Veggies & Herbs

Serves 4 to 6

Ingredients

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 tbsp. chopped sun-dried tomatoes
  • 3 tbsp. capers
  • 3 tbsp. dried lingonberries (or 1/4 cup dried cranberries)
  • avocado (for topping, optional)

For the dressing:

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

* Don’t use canned lentils for this recipe as they’ll be too mushy and the salad will be destroyed!

Directions

  1. 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.
  2. Prepare the dressing – place all the ingredients in a small bowl and stir well. Taste test and adjust it to your liking.
  3. 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.
  4. Serve with thinly sliced avocado on the side.

Recipe inspired by Sarah and her beautiful creation on My New Roots.

P.S. If you’re looking for more satisfying salad ideas, also check out this and this delicious recipe!

lentil salad

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