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Rachel’s Green Lentil Salad
Isn’t she GORGEOUS?!! 😍
This Green Lentil Salad is one you’ll be making again and again! Goes GREAT alongside fish or seafood. Excellent with some BBQ meat of some sort. We had this salad for dinner with BBQ bone-in chicken breasts that were marinated in fresh lemon juice, garlic, and herbs…OH MAN, it was GOOD! I finished off the bowl of salad the next day for lunch, and I’m already craving more while writing this.
The BEST part of this salad is that it’s SUPER TASTY and fresh-tasting while ALSO being packed full of nutrients and protein! One of my new go-to favorites! I think it will surprise you (in a very good way)!
Make it a few hours ahead of time for your guests or take it to a party! Nobody else will be bringing a lentil salad – but everyone will be raving about yours!
✅ Fun fact: Lentils have more protein than all other plant-based sources except soybeans.
They’re also loaded with a variety of vitamins, minerals, fiber, and anti-inflammatory polyphenols.
Plus … they are linked with lower cholesterol, blood sugar, and blood pressure.
💪🏻 Another Bonus: unlike many other legumes, they don’t require you to soak them overnight before cooking, and they also have a short cooking time – about 20 minutes.
🥗You can toss cooked lentils into salads, wraps, scrambled eggs, soup, and more – they’re filling and comforting at the same time.
When was the last time you ate some lentils?
REFERENCES:
Rachel’s Tips:
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this salad to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons?
Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
🫒 Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.
6 servings
Ingredients:
For the salad:
- 1 cup uncooked green lentils
- 3 cups water
- 1 large English cucumber, finely diced
- 1 red bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/2 cup pitted small black olives
- 1/4 cup chopped Italian parsley, chopped
- 1/4 cup chopped fresh mint leaves
- 1/3 cup crumbled feta cheese, optional
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zest, and juice of
- 2 Tbsps Dijon mustard
- 1 Tbsp raw honey or pure maple syrup
- 2 cloves garlic, minced
- sea salt and black pepper, to taste
Instructions:
In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.
Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.
Boil over medium heat for 15-20 minutes, or until just soft but not mushy.
Drain well and allow your lentils to cool in a colander.
Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.
Shake your dressing briskly to get everything well combined again before pouring on your salad.
Add in the cooked and cooled lentils, then drizzle in your dressing.
Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.
Add crumbled feta if you like.
Serve immediately, or cover and set in the fridge for a few hours.
This salad is best eaten within 48 hours.
💚Rachel
Ingredients
For the salad:
- 1 cup uncooked green lentils
- 3 cups water
- 1 large English cucumber, finely diced
- 1 red bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/2 cup pitted small black olives
- 1/4 cup chopped Italian parsley, chopped
- 1/4 cup chopped fresh mint leaves
- 1/3 cup crumbled feta cheese, optional
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zest, and juice of
- 2 Tbsps Dijon mustard
- 1 Tbsp raw honey or pure maple syrup
- 2 cloves garlic, minced
- sea salt and black pepper, to taste
Instructions
- In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.
- Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.
- Boil over medium heat for 15-20 minutes, or until just soft but not mushy.
- Drain well and allow your lentils to cool in a colander.
- Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.
- Shake your dressing briskly to get everything well combined again before pouring on your salad.
- Add in the cooked and cooled lentils, then drizzle in your dressing.
- Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.
- Add crumbled feta if you like.
- Serve immediately, or cover and set in the fridge for a few hours.
- This salad is best eaten within 48 hours.
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