Lentil Salad

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This easy Lentil Salad is perfect as a healthy lunch or dinner and meal prepping. Served with a simple dressing, this recipe is packed with lots of flavors and plant based protein. You'll love that it comes together in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: Gluten-free, High Protein, Low calorie, Vegan, Vegetarian

Keyword: cottage cheese, lentil

Servings: servings

Ingredients

1 cup (200 g) brown/French lentils dry
½ cup (65 g) diced carrots or butternut squash
½ cup (75 g) diced cucumber
½ avocado diced
⅓ cup (80 g) cottage cheese or feta cheese
⅓ apple chopped
¼ cup (35 g) pumpkin seeds unsalted
¼ cup (35 g) almonds or walnuts, chopped

Simple Lemon Dressing

3 tbsp (45 ml) olive oil or avocado oil
1 ½ tbsp (22 ml) lemon juice or apple cider vinegar
⅓ tsp garlic powder more to taste
salt and pepper to taste

Instructions

Rinse and drain the lentils thoroughly using a fine mesh sieve. Lentils do not require prior soaking.
Add them to a saucepan with 3 cups (720 ml) of water or vegetable broth and the diced carrots. Bring to a boil, then reduce to a simmer for 20–25 minutes until tender but still firm. Drain well and spread out on a wide bowl or pan to cool.
While lentils are cooking, dice the cucumber, avocado and apple into bite-size pieces, and roughly chop the almonds if needed.
In a small bowl or jar, whisk together olive oil, lemon juice, salt, pepper, and garlic powder until combined. Taste and adjust seasoning or add mustard if desired.
Once the lentils have cooled slightly, add them to a large mixing bowl with the chopped vegetables, avocado, apple, seeds, nuts, and cheese. Pour the dressing over and toss thoroughly until all ingredients are combined.
Taste and adjust with salt, black pepper or lemon juice if necessary.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Refrigerate leftovers in an airtight container for up to 5 days.

Notes

Storage Directions

Fridge: Store in an airtight container for up to 4 days. Flavors improve over time and it’s great for meal prep.
Freezer: Freeze cooked lentils only (without dressing, veggies or seeds) for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm lentils in the microwave or on a skillet with a splash of olive oil or water before assembling the salad.

Nutrition