Spring is almost here. I can feel it in the air and I’m so excited! It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect! This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.
Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette. How can you say no to that? While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done. Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side. It’s so versatile, quick, easy, and delicious.
Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients. Check it out:
- Great source of protein – 13 gm per serving
- 23% DRI of Fiber
- 30% DRI of Iron
- 24% DRI of Phosphorous
- 77% DRI of Vit. C
- 127% DRI of Folic Acid
- 60% DRI of Vit. K
In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is. Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.
So… try out this delicious Springtime Lentil Salad and welcome the new season with me!
Springtime Lentil Salad
Ingredients
For the Lentils:
- 1 cup lentils uncooked, french green or brown lentils, rinsed
- 3 c water
- 1 tsp salt
For the Salad:
- 1 c English cucumber, finely diced
- 1 c red onion, finely diced
- ¾ cup fresh mint leaves, roughly chopped, loosely packed
- 1/4 c pomegranate arils
- 1 c orange bell pepper, finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Basil Vinaigrette
- 1 c basil packed
- ¼ c white wine vinegar
- 1 Tbsp agave
- 3 cloves garlic
- ¼ tsp crushed red pepper
- ½ c olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
For the Lentils:
- In a medium sized saucepan, combine the lentils, water, and salt together. Bring to a boil on high heat then reduce to low and simmer for 20-25 minutes.
- Meanwhile, combine all of the ingredients for the vinaigrette in an air tight jar and shake vigorously until emulsified.
- When the lentils are done, drain any excess water and transfer the lentils to a large bowl. Add in chopped veggies, pomegranate, and mint and toss well. Season with salt and pepper.
- Drizzle the vinaigrette over the top right before serving and give it a good toss to combine with the salad.
- Enjoy!
Here are the tools I used to make this recipe:
[…] Springtime Lentil Salad […]
Wow this looks fabulous!
Thank you! It tastes just as delicious! Hope you get a chance to try it!