All About the Veg! is a biweekly recipe column where Best of Vegan contributor Seiran Sinjari breaks down one amazing plant at a time. In today’s column, she talks about green lentils, the versatile protein-rich vegan pantry staple. Her green lentil salad with tangy sumac dressing is a perfectly zesty note to end Veganuary on!
We’re still in Veganuary, many of us might still try to navigate vegan pantry staples and how to build easy, nourishing yet delicious and filling meals. So let’s explore another amazing legume, the green lentil.
One of the great things about green lentils is that they are really easy and quick to cook. From dry in the pantry to tender on your plate in something like 20-25 minutes. They also soak up any seasoning you’ll add really well. Not to mention, a fantastic source of protein, minerals, and vitamins. Are we convinced yet? If not, let me tempt you with this week’s delicious lentil-packed recipe.
We have tender green lentils, herbaceous parsley, creamy vegan feta, some sharpness from shallots, savory olives, crunchy pistachios, and a refreshing and tangy sumac dressing. Everything I want in a salad! This is perfect as a side dish or you can use it as a base for meal prep and build other salads and meals around it. It keeps well in the fridge and doesn’t get soggy at all.
Ingredients
- 180 g approx. 1 cup dry green lentils
- 1 small bunch parsley - finely chopped
- 2 shallots - finely chopped
- 75 g vegan feta style cheese - crumbled
- 100 g pitted mixed olives - roughly chopped
- 2 tbsp pistachios - roughly chopped
- freshly ground black pepper to taste
- ½ tsp ground sumac - for garnish
For the dressing:
- 3 tbsp extra virgin olive oil
- 1 lemon - juiced
- 2 tsp ground sumac
- 1 tsp agave syrup
- a pinch of salt - the vegan feta and olives are typically quite savory, adjust salt accordingly
Instructions
- Place lentils in a pot and add a generous amount of water. Bring to a boil, turn down the heat to medium-low and let simmer covered for 16-20 minutes or until the lentils are tender but not mushy. Drain and let cool slightly.
- Whish together all ingredients for the dressing in a small bowl and set to the side.
- Add green lentils, parsley, and shallots to a big bowl. Add the dressing and mix well. Top with vegan feta, olives, pistachios, black pepper and finish with a sprinkle of sumac.
Notes
Recipe, text, and photography by Seiran Sinjari.
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This is so good. I just made it for lunch. The rest of my family said it looked too healthy and refused to try it and they all went out to find something else. I stayed and devoured my “too healthy” salad. I am actually kinda happy they wont try it as i am looking forward to munching on it for the next day or so. And i even got some quiet time to myself! I will totally make this again.
This was delicious! Served it with lots of greens in a warm pita mmmm!