This collection features more than 25 recipes to use canned or dried lentils, and this super easy green lentil salad is one of my favorite go-to meals, it's so easy to customize and keeps well for days.
Cook Time40 minutesmins
Total Time40 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: Green Lentil Recipes, Green Lentil Salad
Servings: 4
Calories: 197kcal
Author: Katia
Ingredients
3/4 cupdried green lentils, rinsed
1 cup roasted cauliflower florets (or other roasted vegetables like zucchini, peppers, eggplants...)
½ cupsun-dried tomatoes, roughlychopped
2 Tbspfresh parsley, chopped
Juice of ½lemon, or more to taste
1-2 Tbspextra virgin olive oil, or to taste
salt & pepperto taste
Instructions
Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to the boil then reduce the heat and gently simmer for 30-40 minutes or until the lentils are cooked.
Meanwhile, cut the roasted vegetables into small chunks and them to a salad bowl along with the sun-dried tomatoes and chopped parsley.
When the lentils are done (tender, but not mushy), drain them and rinse with cold water, then drain them well again. Add the lentils to the salad bowl and toss well.
Add the lemon juice and the olive oil (you may need to add more depending on your taste preferences). Add salt & pepper to taste, toss to combine.
If possible, let the flavors mingle for at least 30 minutes before serving. Enjoy!
Notes
This green lentil salad will keep for up to 3 days in the fridge, stored in an airtight container.
Servings: it serves 2-4 depending on whether it's a main course or side.