Herb Lentil Salad
As a vegan I eat lots of beans – they have protein and are complex carbohydrates -- and this refreshing bean salad is a colorful rainbow packed with flavor. You can prep all the ingredients ahead of time and toss them together in no time (just make sure to refrigerate it!), and the salad dressing can be left on the kitchen counter in an airtight jar.
Ingredients
Salad
- 2 cups green lentils, (dry)
- 1/2 cups grape tomatoes, (diced)
- 1/2 cup red bell pepper, (diced)
- 1/2 cup English cucumber, (diced)
- 1/3 cup flat parsley leaves, (chopped)
- 1/4 cup cilantro, (chopped)
- 1/4 cup mint, (chopped)
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, (grated)
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt, (to taste)
- Black pepper, (to taste)
- 1 avocado, (peeled, pitted,sliced)
Instructions
- Wash lentils in cold water.
- Cook lentils in about double the amount of water used for rinsing, letting simmer until cooked well but not mushy (about 15 minutes).
- Once lentils have cooled down, place in a wide salad mixing bowl and add tomatoes, red bell pepper, cucumber, parsley, cilantro, and mint.
- Prepare salad dressing with grated garlic, cumin, olive oil, lemon juice, red pepper flakes, salt, and pepper.
- Stir salad dressing with all other ingredients and toss well, adjusting seasoning to taste.
- Add diced avocado at the very end and toss.
- Let rest at room temperature or in the refrigerator for 10-15 minutes before serving.