Black Lentil Salad
Black lentil salad is a vibrant and hearty lunch or dinner that's loaded with fresh garden vegetables. This salad is tossed with a simple 5-minute Dijon vinaigrette that brightens every bite of this salad. I love enjoying this salad as a lunch or a light dinner in the summer when tomatoes and cucumbers are in season. Serve with a slice of no knead crusty bread and you have a delicious lentil salad in no time.
Servings: 6 servings
Calories: 389kcal
Cost: $5
Equipment
Ingredients
For the Salad
- 1 cup black lentils uncooked
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 cup carrot thinly sliced
- 3 green onions thinly sliced
Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon pure maple syrup
- 1/2 teaspoon Herbes de Provence
Instructions
- Cook the lentils: follow package instructions, or use my Rice Cooker Lentils recipe. Drain, and allow lentils to cool.
- In a large mixing bowl, add the cooked black lentils, tomato, cucumber, carrots, green onion.
- To a pint sized mason jar add the apple cider vinegar, olive oil, maple syrup, Dijon mustard, and Herbs de Provence.
- Shake well for a minute to combine dressing, and pour the dressing over the salad.
- Serve immediately, store leftovers in an airtight container for up to 2 days.
Video
Nutrition
Calories: 389kcal | Carbohydrates: 39g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 46mg | Potassium: 195mg | Fiber: 15g | Sugar: 3g | Vitamin A: 3777IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 6mg