This Summer time Lentil Salad is a kind of recipes I all the time neglect how a lot I like, till I make it once more. It’s contemporary, filled with taste, visually gorgeous, and comes along with easy substances I normally have readily available. The protein-packed lentils preserve it filling with out being heavy, they usually’re one of the vital budget-friendly substances I preserve in my pantry. In the event you’re on the lookout for a lentil salad recipe that works for meal prep and summer time potlucks alike, you’ll love this one.
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Simple Recipe for Lentil Salad
This lentil salad brings collectively so many textures and flavors in one of the best ways: tender brown lentils, juicy cherry tomatoes, crunchy bell pepper and cucumber, and creamy bits of feta, all tossed in a punchy selfmade lemon French dressing. It holds up amazingly for meal prep, so I can eat it for lunch a couple of days in a row, and it one way or the other tastes even higher by day two. The lemony dressing soaks into the tender lentils, and the creamy feta brings the salty kick I all the time crave. And if you happen to’ve obtained odds and ends within the fridge, toss them in…all of it works right here!
I selected to make use of a yellow bell pepper for taste and coloration, however be at liberty to make use of any kind of bell pepper. Inexperienced bell peppers are normally cheaper than the pink, orange, or yellow ones, so if you happen to’re seeking to save slightly, go inexperienced! They’ve a barely extra bitter taste, however they’ll nonetheless add nice crunch and maintain up properly on this summer time salad.
Summer time Lentil Salad
- 3 cups water ($0.00)
- 1 cup brown lentils (raw and rinsed, (180g) $0.77*)
- 1 lemon (juice and zest, $0.58**)
- 1 Tbsp pink wine vinegar ($0.09)
- 1 tsp Dijon mustard ($0.02***)
- 1 tsp granulated sugar ($0.01)
- ½ tsp salt ($0.02)
- ½ tsp black pepper (freshly cracked, $0.08)
- â…› cup vegetable oil ($0.08)
- ½ English cucumber (small cube (180g, 1.25 cups) $0.49)
- 1 yellow bell pepper (small cube (180g, 1.25 cups) $1.48)
- 10 oz cherry tomatoes (halved (283g) $2.54)
- ¼ cup feta cheese (crumbled, (30g) $0.67)
- 5 oz contemporary spinach (142g, $0.99)
- 2 inexperienced onions (sliced, $0.28)
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Collect and put together all substances.
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Deliver 3 cups of water to a simmer in a medium pot. As soon as it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on high. Enable the lentils to simmer for about quarter-hour. After quarter-hour, style the lentils to check the feel. They need to be tender however not mushy. Drain the lentils in a colander and rinse with chilly water to chill.
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Whereas the lentils are cooking, make the French dressing. Whisk the lemon juice, zest, pink wine vinegar, Dijon, sugar, salt, and pepper in a small bowl till mixed.
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Whereas continually whisking, slowly pour the oil into the bowl till clean. Put aside.
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To make the salad, in a big bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold till mixed.
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Add the feta, spinach, and inexperienced onions, then fold once more.
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Drizzle the salad with the French dressing and fold to mix.
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Medium Pot with Lid
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Colander
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Small Bowl
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Whisk
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Giant Bowl
**Dijon mustard helps emulsify the French dressing and helps maintain the oil and vinegar collectively. Don’t skip it!
***You should utilize 2-3 Tbsp of bottled lemon juice as a substitute of compacting a contemporary lemon. Simply have in mind you’ll miss out on the brightness and aroma from the contemporary lemon zest if you happen to go that route.
Serving: 1servingEnergy: 200kcalCarbohydrates: 26gProtein: 11gFats: 6gSodium: 308mgFiber: 11g
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methods to make Summer time Lentil Salad step-by-step pictures
Collect your whole substances.
Cook dinner the lentils: Add 3 cups of water to a medium pot and produce it to a simmer. As soon as the water is simmering, add 1 cup rinsed brown lentils. Let the pot return to a simmer and place a lid tilted on high. Simmer the lentils for quarter-hour.
After quarter-hour, style the lentils to check the feel. They need to be tender however not mushy. Drain the lentils in a colander and rinse with chilly water to chill.
Make the French dressing: Add the lemon juice and zest from 1 lemon, 1 Tbsp pink wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar, ½ tsp salt, and ½ tsp black pepper to a small bowl.
Whisk properly to mix. Now, whereas continually whisking, slowly pour ⅛ cup vegetable oil into the bowl to create a short lived emulsion. Set the French dressing apart for now.
Make the salad: Add the cooked and cooled lentils, ½ an English cucumber (diced), 1 diced yellow bell pepper, and 10 oz. cherry tomatoes (halved) to a big bowl. Fold till evenly mixed.
Now add ¼ cup crumbled feta, 5 oz. contemporary spinach, and a couple of sliced inexperienced onions. Combine to mix with the opposite salad substances.
Lastly, add the French dressing to your summer time lentil salad.
Fold once more to distribute the dressing, then serve and revel in!
Relying on what’s in your fridge, listed below are a couple of methods to modify issues up while you’re making this chilly lentil salad:
- I take advantage of budget-friendly brown-greenish lentils on this recipe as they’re an ideal supply of plant-based protein, fiber, nutritional vitamins, and minerals. That stated, the dressing on this recipe is just like one in our barley salad, so if you happen to’re out of lentils or simply need to change issues up, cooked barley makes an ideal substitute!
- I went with vegetable oil to make the French dressing as a result of that’s what I had readily available. Be at liberty to make use of olive oil or some other impartial oils you want.
- It is a scrumptious summer time salad, however you possibly can simply change up the veggies based mostly on what’s in season or in your fridge. Backyard extras or fridge stragglers like radishes, pink onion, peas, or celery are all welcome additions!
- Goat cheese, mozzarella, blue cheese, or Parmesan could be good alternate options to the feta.
- Need to make this lentil salad vegan? Simply omit the cheese altogether for an superior vegan meal!
- Change out the spinach for blended greens, kale, romaine, arugula, or some other greens you need.
- I believe the selfmade lemon-Dijon dressing ties this salad collectively in one of the best ways, however you possibly can swap it with any dressing you’re keen on. Go for one thing tangy like a balsamic French dressing or Italian dressing to maintain issues brilliant and contemporary.
Serving Recommendations
This summer time lentil salad is tremendous versatile, so I serve it a bunch of various methods. It’s nice by itself for a lightweight lunch or tucked right into a pita with selfmade hummus or tzatziki for one thing extra filling. At dinner, I’ll use it as a base for grilled hen drumsticks, tofu, or my shrimp and pineapple skewers, because it enhances all these smoky flavors completely. It’s additionally a success at potlucks because it holds up properly and travels like a champ!
Storage Directions
This summer time lentil salad retains properly within the fridge for as much as 4 days (relying on the freshness of your veggies). I wish to retailer it in an hermetic container and provides it a fast toss earlier than serving once more.
