Easy Lentil Salad

4.98 from 46 votes

This isn't just any Lentil Salad, this is a fully loaded, vibrant salad that can be enjoyed all year round. Vegetarian (vegan option) and protein packed.

Prep Time10 mins

Total Time10 mins

Course: Salad

Cuisine: British

Diet: Gluten Free, Vegetarian

Allergen: Dairy

Diet: Vegetarian

Servings: people

Calories: 470kcal

Author: Dannii

Ingredients

45 g butterhead lettuce
45 g spinach
30 g rocket (arugula)
1 carrot grated
8 cherry tomatoes quartered
0.5 cucumber diced
5 g parsley
5 g coriander (cilantro)
1 lemon (juice only)
3 tablespoon olive oil
1 pinch sea salt and black pepper
1 tablespoon Dijon mustard
1 small red onion diced
3 cooked beetroots diced
10 olives halved
30 g feta crumbled
1 yellow bell pepper diced
1 avocado diced
265 g green lentils (drained weight)

UK Metric Measures - US Customary Measures

Instructions

Combine the oil, lemon juice, Dijon mustard and salt and pepper to make the dressing.
1 lemon, 3 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 pinch sea salt and black pepper
Build the salad with the lettuces, spinach, onion, carrot, cucumber, tomato, beetroot, avocado, pepper and olives.
45 g butterhead lettuce, 45 g spinach, 30 g rocket (arugula), 1 carrot, 8 cherry tomatoes, 0.5 cucumber, 1 small red onion, 3 cooked beetroots, 10 olives, 1 avocado, 1 yellow bell pepper
Add the lentils, dressing, coriander (cilantro) and parsley.
5 g parsley, 5 g coriander (cilantro), 265 g green lentils
Mix well. Serve topped with the crumbled feta.
30 g feta

Video

Notes

To add extra flavour to the lentils in this salad, cook them in a really good quality stock instead of water.
If you are using canned green lentils for this salad, then mix some of the dressing in to them and leave for 30 minutes to add some extra flavour.
If you are going to store this in the fridge for a couple of days, then don't dress it. Only add the dressing just before serving.
When it comes to the herby lemon dressing, you can use any leafy herbs in it. It's a great dressing to use up whatever leftover herbs you have in your fridge.
You can swap carrot for grated courgette in this recipe.

Nutrition