Crisp Colorful Cold Lentil Veggie Salad for Vibrant Living
A vibrant and nutritious cold lentil salad packed with fresh vegetables and herbs, perfect for a lively and healthy meal.
Ingredients
Dry Lentils
- 1 cup Green Lentils
- 1 cup Brown Lentils
Vegetables
- 1 cup Red Bell Pepper Can substitute with yellow or orange bell peppers
- 1 cup Yellow Bell Pepper Can substitute with additional red or green bell peppers
- 2 cups Red Cabbage Can replace with shredded carrots or mixed greens
- 1 medium Carrot Grate finely or substitute with radish
- 1 cup Cherry Tomatoes Halved, grape tomatoes can also work
Dressing
- 0.25 cup Extra-Virgin Olive Oil Avocado oil is a great substitute
- 2 tablespoons Fresh Lemon Juice Lime juice can be used for a tangy twist
- 1 tablespoon Dijon Mustard Use whole grain mustard for added texture
- 1 tablespoon Honey or Agave Syrup Maple syrup is a vegan option
- to taste Sea Salt
- to taste Black Pepper
Herbs
- 0.25 cup Fresh Parsley Can be replaced with cilantro or basil
- 0.25 cup Fresh Mint Leaves Omit or substitute with dill if preferred
Instructions
- Cook lentils in boiling water until tender, about 20 minutes. Drain and let cool.
- Chop vegetables and herbs as specified. Combine cooked lentils with chopped vegetables and herbs in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper to make the dressing.
- Pour dressing over the lentil mixture and toss to combine.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
For extra flavor, let the salad sit for 30 minutes before serving.