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–+ servings

Colourful Lentil Salad

Packed with raw veggies and delicious black lentils, this wholesome lentil salad is a favourite summer dish.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 as a main, or double as a side

Ingredients

For the salad

  • 1 ½ cups (265 g) black lentils cooked or canned
  • 1 carrot
  • ½ red pepper
  • 1 stick celery
  • ½ red onion

For the dressing

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • ¼ tsp salt or to taste
  • 1 pinch pepper or to taste

Instructions

  • Drain and rinse your cooked or canned lentils.
  • Dice or finely slice all the vegetables.
  • Mix the dressing ingredients - the olive oil, vinegar, lemon juice, salt and pepper. If you are using lentils that contain salt already, add extra salt only to taste.
  • In a salad bowl, combine the lentils, veggies and salad dressing

Notes

To cook dried black lentils:
  • Rinse and check over to make sure there are no stones
  • In a saucepan, add the lentils and cover with 3 times the volume of water
  • Cover with a lid and bring up to a simmer and cook for around 20 minutes until tender
1 can of lentils is approximately equal to 1 ½ cups cooked lentils or ¾ cups dried lentils.
See the post for handy substitution and variation ideas!

Nutrition

Calories: 621kcal | Carbohydrates: 84g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Sodium: 340mg | Potassium: 253mg | Fiber: 32g | Sugar: 4g | Vitamin A: 6117IU | Vitamin C: 52mg | Calcium: 114mg | Iron: 12mg
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Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!