This chilled lentil salad is served at room temperature or cold, and it makes the perfect meal or side dish! Dressing and lots of fresh vegetables and herbs, make it a tasty and healthy way to enjoy this powerhouse pulse.
Ingredients
- 2 x 15oz (425g) cans lentils, drained + rinsed
- 4 sweet mini peppers, sliced (see notes)
- 1 large beefsteak tomato, roughly chopped (1 cup) (see notes)
- 1/2 English cucumber, sliced and cut into quarters (1 cup)
- 1/2 cup fresh parsley, chopped
Dressing
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder or onion powder
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Instructions
- Into a medium size salad serving bowl, add lentil salad ingredients, stir to combine.
- Into a small bowl (or mason jar) add dressing ingredients, and whisk to combine (or if using a mason jar, seal and shake to combine). Pour the dressing over the lentil salad, stir to combine.
- Serve your lentil salad cold or at room temperature. If serving cold, cover and place in the fridge for 1-2 hours before serving.
Lentil Salad is best enjoyed on the same day it’s made. If you need to make this salad ahead of time, prepare different components separately by draining lentils, cutting the vegetables and preparing the dressing. Store ingredients separately in the fridge, and combine the ready to serve.