Lentils are getting a makeover with my Easy Lentil Salad recipe! If you love legumes, then this salad is for you! This protein-packed salad features lentils, kale, cucumbers, onion, pomegranate seeds, feta and fresh herbs, such as dill and mint. This salad is the epitome of meal prep made easy! Prep it in advance and thank yourself later!
Canned lentils form the base of my Easy Lentil Salad recipe. Canned lentils are cooked and simplify the meal prep process, saving you time in the kitchen. You can use dried lentils in this recipe but keep in mind, they require between 20 - 30 minutes of cook time.
Kale, cucumbers and red onion are added to the mix, yielding a fresh, crisp and peppery bite. Pomegranate seeds add a pop of colour, a bright, tart and sweet flavour profile and some extra crunch. Aromatic herbs, such as dill and mint, add freshness and a refreshing spin to this salad. To balance out the big flavours, a punch of acidity and salinity is needed! That’s where the feta cheese and my smokey sumac vinaigrette come in! All the ingredients combine to create a hearty, healthy and satisfying bite!
If you’re looking for a salad that eats like a meal, then you’ll have to give my Easy Lentil Salad recipe a go! This dish couldn’t be easier to make, uses simple and everyday ingredients and comes together in 10 minutes! Enjoy this salad for lunch, dinner or as a snack. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting salad ideas, try my Kale Salad with Apple & Prosciutto, Roasted Beet Salad with Arugula & Goat Cheese, Southwest Chicken Salad with Cilantro Lime Dressing and Horiatiki (Greek Salad) recipes!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 6 - 8
Ingredients:
Lentil Salad
1 large bunch of curly kale, ribs and stems removed and thinly sliced (approx. 6 cups)
1 Tbsp extra virgin olive oil
1 tsp freshly squeezed lemon juice
1/4 tsp kosher salt
2 540mL (19 fl.oz) cans cooked lentils, drained and rinsed
3 Persian cucumbers, quartered and chopped
1 red onion, peeled and finely chopped
Seeds of 1 pomegranate
100g feta cheese, drained and crumbled
1/4 cup fresh dill fronds, finely chopped
2 Tbsp mint leaves, finely chopped
Smokey Sumac Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp sumac
1/4 tsp smoked paprika
1/4 tsp freshly ground black pepper
Instructions:
Preparing the Kale: To a large mixing bowl, add the kale, 1 Tbsp olive oil, lemon juice and salt. Using your hands, massage the kale for 1 minute or until softened. You know your kale is tender enough when its volume is reduced by half and it’s slightly darker in colour.
Making the Smokey Sumac Vinaigrette: To a large salad bowl, add 1/3 cup olive oil, red wine vinegar, sumac, smoked paprika and freshly ground pepper. Whisk or mix until fully incorporated.
Lentil Salad Assembly: To the vinaigrette, add the lentils, tenderized kale, cucumbers, red onion, pomegranate seeds, feta, dill and mint leaves and toss until fully incorporated. Transfer the Lentil Salad into individual serving bowls and enjoy!
