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.
Equipment
- Mixing Bowl
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 olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon 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: 389kcalCarbohydrates: 39gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 46mgPotassium: 195mgFiber: 15gSugar: 3gVitamin A: 3777IUVitamin C: 12mgCalcium: 65mgIron: 6mg
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