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Brown Lentil Salad with Bell Pepper and Avocado

Brown Lentil Salad with Bell Pepper and Avocado

Power packed and genuinely tasty, this brown lentil salad is sure to impress and satisfy even the fussiest of people. And it’s easy to make – bonus!

Hi everyone and welcome. As things have been heating up around here, one of my main focuses has been on salads. Truth be told though, I get tired of salad and usually pretty quickly too. I find too often they lack flavour or interest and I give up, resorting to something else. But I really love all of the amazing ingredients we can use in them. So this week I’ve been a busy little bee making new and exciting recipes, while trying not to melt. Be sure to check out my other one (Apple Broccoli and Walnut Salad) when you have finished here.

This brown lentil salad is packed with flavour rich ingredients, meaning very little ‘extras’ are required. In fact, it reminds me a bit of a Mexican salsa style dish (minus the spices) – packed with flavour and healthy for you! What’s not to love? 

To make this salad, you will need 30 minutes and 14 ingredients. I know you are probably thinking “40 minutes for a salad, your crazy Julia!” but please rest assured, it’s not as complicated as you think! 30 minutes of this is simply boiling your lentils. The rest is simply chopping and preparing. 

Brown lentils (and lentils in general) are eaten all around the world. Why? Well, why not? They are extremely healthy and packed with nutrition. By adding them to our salad, we are feeding our bodies with a good source of dietary fibre, copper, magnesium, iron, and protein. 

Suggestion: Lentils are a great addition to any meal or salad. Try adding them into your next meal for better texture and better health.

Red, green, and yellow bell peppers, along with olive oil and avocado give us the Mexican salsa style salad. Other than looking and tasting amazing, these ingredients provide us with a high amount of vitamin C, folate, ‘healthy fats,’ and many more minerals (too many to list). 

Brown lentil salad is the perfect dish for a light, refreshing meal because it’s:

  • Very healthy.
  • Travel friendly.
  • A good source of protein – 16g per serve. 
  • Only 358 calories per serve! 

I really enjoy preparing this salad in advance and taking it with me when I’m on the go. I think it would make the perfect lunch at work or taken along to a picnic – anywhere you go, this salad can go too! To store your salad, place it in an airtight container and refrigerate for up to 48 hours. 

I really enjoyed this recipe and I hope you do to!

Ingredients
9
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Olives

Ingredients

For the lentils

  • 1 cup brown lentils
  • 1 tbsp fennel seeds
  • 2 cups water

For the salad

  • 1 large green bell pepper (diced)
  • 1 large red bell pepper (diced)
  • 1 large yellow bell pepper (diced)

For the dressing

  • 2 tbsps apple cider vinegar
  • 1 avocado (mashed)
  • 1 tsp black pepper (ground)
  • 14 cup crushed almonds (roasted)
  • 1 tsp olive oil
  • 1 small onion (thinly sliced)
  • 3 tbsps raisins (thinly chopped)
  • 2 tsps sea salt

Directions

  1. Use a big pot and boil the lentils in the water until soft for about 30 min.
  2. Preheat a skillet and add the olive oil, fry the onion for about 2-4 minutes until soft and golden brown.
  3. Use a medium size bowl and mix all the ingredients for the dressing.
  4. Use a big bowl to mix all the ingredients with the dressing, adjust taste before serving.

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