Rachel Steenland is a vegan blogger and recipe developer who is on a mission to shake up the world through the power of plants, by sharing tasty and easy 100% plant-based recipes to resources to help you live a vegan lifestyle. In this article, she shares her recipe for Lentil Salad.
Table of Contents
Lentil Salad is best enjoyed on the same day it’s made. If you need to make this salad beforehand, prepare different components separately by draining lentils, cutting the vegetables, and preparing the dressing. Store ingredients separately in the fridge, and combine when ready to serve.
Ingredients You’ll Need
- Lentils
- Mini peppers
- Beefsteak tomato
- English cucumber
- Parsley
Dressing
- Lemon juice
- Extra virgin olive oil
- Cumin
- Garlic powder or onion powder
- Salt
- Black pepper
How To Make This Recipe
- Add lentil salad ingredients and stir to combine into a medium-sized salad serving bowl.
- 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, and 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 – Recipe Card
Lentil Salad
Ingredients
- 2 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 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder or onion powder
- 1 teaspoon salt
- 1 teaspoon 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.
Notes
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Recipe & Photography by Rachel Steenland.
