Gluten-free, nut-free, peanut-free, soy-free
Make this your new favorite Lentil Salad and I promise you won't be sorry! Let me tell you why...
Flavor + texture + ease. That's why this has been my favorite lentil salad for so many years. The ingredient list is short and simple–lentils, celery, and carrots are the headliners here. Tender-but-toothsome lentils and crunchy vegetables play so nicely together and when they're dressed with a bright and tangy vinaigrette made from fresh-squeezed lemon juice and mustard, it's a party for your mouth! The key is chopping the carrots and celery into small pieces so they blend well with the lentils.
It's good for you! This favorite lentil salad is like hitting the dietary jackpot. Part of the legume family, lentils are considered one of the best sources of plant-based protein, coming in at a whopping 18g per cup. These little seeds from the lentil plant are also loaded with gut-friendly fiber–good for digestion, lowering cholesterol, and supporting a healthy immune system. Let's not forget to mention some of the important vitamins and minerals they have, like vitamin A, vitamin K, folate, iron, and zinc. Just knowing that this salad provides a powerful punch of protein, iron, and fiber eases any guilt I might have when I go back for seconds–and thirds!
Enjoy your new favorite lentil salad as prepared or liberally scoop it onto a bed of baby spinach or kale. You'll slow down the process of eating which is good for digestion and satiety and you get to another serving of the daily greens your body needs.
1 ½ cups dried lentils (or 3 cups cooked)
1/3 cup olive oil
1/3 cup fresh lemon juice
3 tablespoons apple cider vinegar
2 tablespoons yellow or Dijon mustard
2 large cloves garlic, minced/pressed/grated
1/2 teaspoon coarse salt, plus more to taste
1/4 teaspoon ground black pepper
2 large carrots, peeled and chopped into 1/4-inch pieces
2 large celery stalks, chopped into 1/4-inch pieces
Place the lentils in a pot and cover with water by about 2 inches. Add the lentils and a hefty pinch of salt. Bring to a boil then reduce the heat, cover partially, and simmer for about 12 minutes or until lentils are just tender. The lentils are done when they have just the slightest resistance or bite to them. Careful not to overcook! Drain the water and set aside.
In a large bowl, whisk together the oil, lemon juice, vinegar, mustard, garlic, salt, and pepper. Add the lentils, carrots, and celery to the bowl and toss to mix everything together. Taste and adjust seasonings. Serve warm or chilled, alone or on a bed of greens.