The Best Lentil Salad Ever
This recipe was created and is a favorite. It's served over baby arugula and topped with crumbled goat cheese for a healthy, tasty meatless meal. Optional additions include walnuts, fresh herbs, and sprouts.
This recipe was created and is a favorite. It's served over baby arugula and topped with crumbled goat cheese for a healthy, tasty meatless meal. Optional additions include walnuts, fresh herbs, and sprouts.
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 3 tablespoons olive oil
- 1/8 teaspoon ground nutmeg
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cardamom
- 1/2 red onion finely diced
- 1/2 tablespoon maple syrup
- 3 tablespoons capers drained
- 8 ounces dry lentils
- 1/2 tablespoon stone ground mustard
- 1/2 cup dried cranberries or 1/2 cup raisins or 1/2 c
- Carbohydrate 36.9773768871244 g
- Cholesterol 0 mg
- Fat 3.54923350060184 g
- Fiber 18.0688065340316 g
- Protein 15.2412639677255 g
- Saturated Fat 0.499958552292443 g
- Serving Size 1 1 serving(s) (89g)
- Sodium 196.432809240088 mg
- Sugar 18.9085703530928 g
- Trans Fat 0.242524758623629 g
- Calories 239 calories
Step-by-step
- Rinse lentils well, drain.
- Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer.
- Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. They are cooked if they still retain a slight tooth – al dente!
- Drain & rinse the lentils under cold water and set aside.
- In a small bowl, make the dressing by whisking together the olive oil, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
- In a large serving bowl, gently combine the lentils and dressing.
- Add the onions, cranberries and capers and stir to combine well.
- If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving.
- Otherwise, this salad can be stored in the fridge for a couple of days!
The Best Lentil Salad: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This lentil salad fits the bill perfectly. I discovered this recipe a few years ago, and it's become a staple in my meal rotation. The vibrant colors, the satisfying crunch, and the incredible flavor combination make it a winner every single time. It's so versatile, too – perfect for a light lunch, a side dish at a barbecue, or even a hearty vegetarian dinner.
What I love most about this salad is its simplicity. The ingredients are readily available, and the preparation is straightforward. Even on my busiest days, I can whip up a batch in under 30 minutes. The lentils provide a good source of protein and fiber, keeping me feeling full and energized throughout the afternoon. The tangy dressing adds a burst of flavor, while the cranberries and capers offer a delightful textural contrast. I often add a handful of crumbled feta cheese for an extra layer of creamy richness, but it's equally delicious without it.
This lentil salad is also incredibly adaptable. Feel free to experiment with different add-ins to suit your taste. Chopped walnuts or pecans add a nice crunch, while fresh herbs like parsley or cilantro brighten up the flavors. If you're a sprout enthusiast, adding a generous handful would add a delightful peppery touch. The possibilities are endless! I’ve even been known to add some leftover roasted vegetables for an extra boost of nutrients and flavor. One thing's for sure: no matter how you customize it, this lentil salad is sure to become a new family favorite.
Beyond the bowl: This versatile salad transcends the typical lunch or side dish role. Picture it nestled in a crisp lettuce wrap for a portable and refreshing summer meal. Or, elevate it to a complete dinner by serving it over a bed of quinoa or brown rice. The possibilities are endless, making this a truly adaptable recipe for any occasion.
Make-ahead magic: One of the best things about this lentil salad is its ability to be prepared ahead of time. I often make a large batch on the weekend and store it in the refrigerator for quick and easy lunches or dinners throughout the week. The flavors actually deepen over time, making it even more delicious the next day. This is a lifesaver when time is short, allowing me to enjoy a healthy and flavorful meal without spending hours in the kitchen.
Tips for success: The key to a perfect lentil salad is not overcooking the lentils. Aim for that “al dente” texture – still slightly firm to the bite. Overcooked lentils will become mushy and ruin the overall texture of the salad. Also, don't be afraid to experiment with the spices. Adjust the quantities to your liking, creating a custom blend that suits your palate. And finally, remember that the beauty of this recipe lies in its adaptability. Feel free to add your favorite ingredients and make it your own!
This lentil salad is more than just a recipe; it's a testament to the power of simple, wholesome ingredients and the joy of creating delicious, healthy meals for my family. It's a recipe that I wholeheartedly recommend to anyone looking for a flavorful, nutritious, and effortlessly chic addition to their meal repertoire.
Serving suggestions:
- Serve over a bed of mixed greens.
- Use as a filling for pita bread or wraps.
- Top with your favorite protein, such as grilled chicken or tofu.
- Enjoy as a side dish with roasted vegetables or grilled fish.
This lentil salad is a true crowd-pleaser, a versatile staple, and a testament to the beauty of simple, wholesome cooking. It is a recipe I am happy to share, knowing it will bring joy and nourishment to those who try it.
