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Best Vegan Lentil Salad

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Recipe

A basic lentil salad that can make any dinner seem a bit different.

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup lentils
regular or green
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6 parsley leaves
fresh, sprigs
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1 bay leaves
turkish
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thyme
dried, pinch
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2 tablespoons vinegar
wine
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2 scallions, spring or green onions
minced
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1 teaspoon prepared mustard
dry powder
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salt
to taste
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black pepper
to taste
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cup vegetable oil
walnut
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3 tablespoons parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
237 ml lentils
regular or green
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6 each parsley leaves
fresh, sprigs
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1 each bay leaves
turkish
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1 x thyme
dried, pinch
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3E+1 ml vinegar
wine
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2 each scallions, spring or green onions
minced
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5 ml prepared mustard
dry powder
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1 x salt
to taste
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1 x black pepper
to taste
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79 ml vegetable oil
walnut
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45 ml parsley leaves
fresh, chopped
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Directions

Cover lentils with cold water and soak for 2 hours. Drain and place in small pot, add parsley sprigs and bay leaf. Cover with boiling water and simmer for 35 to 45 minutes, covered, until tender. Drain and remove the parsley sprigs and bay leaf.

Using a salad bowl, whisk together the vinegar, green onions, dry mustard, salt and pepper. While continuing to whisk slowly add the walnut oil in a thin stream.

Add lentils and toss with the dressing. Add the chopped fresh parsley. Adjust seasoning to taste. Serve warm or cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 35448% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 16g 63%
Sugars g
Protein 26g
Vitamin A 4% Vitamin C 15%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 
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