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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:
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!
For the lentils
For the salad
For the dressing
|Amount Per Serving|
|Calories 378||From Fat 93|
|% Daily Value*|
|Total Fat 10g||15.92%|
|Saturated Fat 1g||6.25%|
|Trans Fat 0g|
|Total Carbohydrate 55g||18.47%|
|Dietry Fiber 12g||46.65%|
|Vitamin A 1602.68IU||32.05%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.71mg||35.35%|
|Vitamin C 177.71mg||296.18%|
|Vitamin D 0IU||0%|
|Vitamin E 3.37mg||11.22%|
|Vitamin K1 (phylloquinone) 16.74µg||20.93%|
|Pantothenic acid 1.84mg||18.43%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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