This is one of those “mom salads” as my kids call it. It is healthy and not too appealing for kids, however my son had some friends over for dinner the other night and they all seemed to really like it, so…go figure! Summer Lentil Salad is liked by 14 year olds!
Lentils are high in fiber, and complex carbohydrates, while low in fat and calories. They are high in protein making lentils a perfect way to boost protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Plus, you can put lentils in almost anything- oatmeal, bolognese, soups, salads…
This salad is perfect for a side dish served with a piece of salmon or chicken. It can be served hot, warm or cold so it is great to make the night before and take to work the next day-you don’t even need a protein served with it. You can add a handful of arugula or spinach and make this a true “salad”.
I used the vegetables I had on hand, but you can make this your own by adding tomatoes, green beans, asparagus, celery, edamame, avocado…. Use up your veggies!
Hope you enjoy!
Summer Lentil Salad
Lentil salad is great all year round but especially delicious in the summer when all the veggies are at their peak of freshness. This can be served hot, warm or cold and perfect as left overs for lunch the next day!
- 1 cup dried lentils, rinsed
- 1 red bell pepper, chopped
- 1 cucumber, peeled and chopped unless you are using an English cucumber and no peeling required
- 2 corn cobs, corn cut off
- 2 carrots, peeled and chopped
- 1 Tablespoon olive oil
- 1/4 small onion or shallot, minced
- 2 garlic cloves, minced
- 1/4 cup parsley chopped
- 1/4 cup balsamic vinegar
- 1/4 cup good olive oil
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1 teaspoon kosher salt
In a medium sized pot, bring 3 cups of water and lentils to a boil. Reduce heat to a simmer for 20 minutes or until lentils are tender, stirring occasionally. If the water gets below the lentils just add more so that they are covered during the cooking process. Drain in a colander.
In a small skillet, heat 1 Tablespoon oil over medium-high heat. Saute onions for about 5 minutes or until soft. Add garlic and cook for another minute. Do not let garlic burn. Remove from heat and set aside.
In a small lidded jar, combine dressing ingredients and shake well.
In a large serving bowl combine all ingredients and pour dressing over. Toss well and garnish with parsley. Serve hot, warm or cold.
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