Marinated Lentil Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: salad, lunch
- Method: stove top
- Cuisine: American
- Diet: Vegan
Description
Marinated Lentil Salad! French green lentils tossed with herbs and a bright lemon dressing. A must for vegan meal prep and easy meals throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: salad, lunch
- Method: stove top
- Cuisine: American
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: salad, lunch
- Method: stove top
- Cuisine: American
- Diet: Vegan
Scale
Ingredients
- 1 large onion, quartered
- 2 bay leaves
- 1 1/2 cups black or French green lentils, rinsed and picked through
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup
- 1/2 cup chopped scallions
- 1/3 cup chopped parsley
- Quartered cherry tomatoes and sliced radishes, for serving
Instructions
- Place the onion, bay leaves, lentils and enough water to cover by 2 inches in a medium saucepan and bring to a boil. Reduce heat to low and simmer until tender, about 20-25 minutes. Drain, removing onion and bay leaves and set aside to cool.
- Whisk together the olive oil, lemon juice, red wine vinegar, dijon mustard, maple syrup together along with a pinch of salt and pepper. Add to the lentils along with scallions and parsley and toss to combine, seasoning as desired.
- Serve with chopped fresh tomatoes and thinly sliced radishes, if desired.
Notes
- This salad really does get better over time. I like to make a big batch to serve throughout the week for a light lunch with a handful or two of leafy greens.
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