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Fresh Lentil Salad

A full fiesta of color and flavor in one salad bowl. Clash fresh with tangy, crunchy with creamy in this heatwave-worthy summer salad, with a lentil base and a celery topping, married with some date and maple sweetness. 

Prep Time 35 minutes
Serves: 6
Difficulty Level: Low
Fresh Lentil Salad Image Source: Feasting at Home
Ingredients for lentil salad:
Black lentils - 3/4 cups (uncooked)
Celery - 6-8 stalks (sliced diagonally, save the leaves)
Dates - 8 (seeded and chopped)
Scallion - 3 (sliced diagonally )
Slivered almonds - 1/2 cup (toasted)
Pecorino cheese - 1/4 cup (or parmesan)
Olive oil - 1/4 cup
Lemon juice - 3 tbsp.
honey - 2-3 tbsp. (alternative: maple)
Ground cumin - 1 tsp.
Salt and Pepper - as needed
Chili flakes - to taste
Method of preparing the lentil salad:
  1. To cook the lentils: add 3/4 cup dry lentils with 3 cups salted water. Boil and then lower flame and cover for another 20-25 minutes.
  2. Let cool and mix with the rest of the ingredients in the serving bowl. Garnish with the celery leaves and serve.
Chef's Tip:
Make sure to cull the lentils and wash them twice before you cook or soak them. You can add grated cheese as a topping.
Source: Feasting at Home
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Related Topics: easy to make , lentils , vegan , dairy free , salad , celery
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