The Best Lentil Salad

This is The Best Lentil Salad, a refreshing and satisfying dish perfect for any sunny day. It combines protein packed green lentils, crunchy veggies, and a tangy lemon dressing! This dish is versatile, easy to prepare and fun to customize. Serve it poolside, at a BBQ, or packed for a picnic, this salad is sure to become a favorite.

Course Main Course, Salad, Side Dish

Cuisine American, vegan

Keyword dairy free, easy chopped salad, gluten free, lentil salad, oil free, oil free salad dressing, plant based

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 376kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

Salad Ingredients

1 cup green lentils
4 Persian cucumbers finely chopped
¼ red onion finely chopped
1 cup frozen yellow sweet corn thawed
½ cup soft sun-dried tomatoes finely chopped
⅓ cup fresh dill finely chopped
¼ cup roasted, salted, shelled pistachios chopped

Tangy Lemon Dressing Ingredients

1 lemon juiced
3 tbsp white balsamic vinegar
2 tbsp tahini make sure it’s runny
1 tbsp maple syrup
1 tsp Dijon mustard
½ tsp garlic powder
salt and pepper to taste

Instructions

Start by bringing a medium saucepan of water to a boil. Add the lentils and cook for 15 minutes - you do not want them to be too mushy! Drain and rinse with cool water. Set aside.
While the lentils are cooking and cooling, prepare the dressing by adding all the ingredients do a jar and using a hand frother to blend until emulsified and creamy! Alternatively, you could whisk with a fork, but it won't get as thick and creamy!
Add all the ingredients for the salad to a bowl, including the lentils, and drizzle with the dressing. Season to taste with salt and pepper. Toss to combine. This salad is best prepared an hour in advance.

Nutrition