Vegan Lentil Salad

Vegan Lentil Salad

Vegan Lentil Salad

My love for lentils is infinite, and I absolutely love this lentil salad in the summer!

I don’t know if it is because they are just delicious or because I know I can cook them in less than half an hour! And without soaking overnight! Lentils are the only legume that doesn’t require soaking. And in less than half an hour you can cook a batch that can you use for burgers, stews, soups, salads, and even dips.

Vegan Lentil Salad

Vegan Lentil Salad

This salad has few ingredients and is very basic and yet so divine; I have to share the recipe! Because I love raw garlic, I add a small clove that I smash with a little bit of salt.
The gluten-free pita chip you can buy already made, like Stacy’s.

Vegan Lentil Salad

This excellent side dish is perfect for a picnic potluck or to take to the beach. It has all you need: protein, healthy complex carbs and the right amount of fat.

Vegan Lentil Salad

Vegan Lentil Salad

Servings 4

Ingredients

  • 2 cups cooked lentils
  • grated zest and juice of 1 lemon
  • 1 1/4 teaspoon dried mint
  • sea salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup Persian cucumbers, thinly sliced
  • 1/2 cup packed fresh parsley and/or mint, torn
  • 1 1/2 cups gluten-free pita chips, broken into small pieces

Instructions

1. Heat 1 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until tender, about 4 minutes.

2. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.

Vegan Lentil Salad


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