Easy Vegan Lentil Salad Recipe

Introduction

This easy vegan lentil salad is a vibrant, flavorful dish perfect for a quick lunch or a nutritious side. Packed with fresh vegetables, fragrant spices, and a tangy dressing, it comes together in just 17 minutes and serves four. It’s a great way to enjoy plant-based protein with delicious texture and taste.

Ingredients

• 2 cups cooked brown or green lentils
• 6 carrots, shredded
• 3 ribs of celery, chopped
• 1 fennel bulb, diced
• 1/2 cup pitted and chopped dates
• 1/2 cup diced olives
• 1/2 cup toasted and chopped walnuts
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 1/2 tablespoon garlic infused olive oil (or minced garlic)
• 1 lemon, juiced
• 2 tablespoons balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt to taste

Instructions

1. Step 1: In a large bowl, combine the cooked lentils, shredded carrots, chopped celery, diced fennel, dates, olives, walnuts, and chopped mint. Toss gently to mix all the salad ingredients well.
2. Step 2: In a separate small bowl or jar, whisk together the olive oil, garlic infused olive oil, lemon juice, balsamic vinegar, mustard, maple syrup, turmeric, cinnamon, and salt. Adjust the seasoning to taste, adding more spices or vinegar if desired.
3. Step 3: Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly. For an extra nutrient boost, serve the salad on a bed of massaged kale or fresh arugula.
4. Step 4: Enjoy immediately or refrigerate. The flavors develop well if left to sit for a little while before serving.

Tips & Variations

• Use a food processor to shred the carrots quickly for an even texture.
• Substitute walnuts with pepitas or your favorite nuts for variation.
• Try adding a pinch of chili flakes for a subtle heat.
• For a gluten-free option, ensure your mustard does not contain gluten additives.
• Adding a handful of fresh herbs like parsley or cilantro can brighten the salad further.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors intensify as it sits, making it a great option for meal prep. If the salad becomes too dry, stir in a little extra olive oil or lemon juice before serving. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of cooked lentils?

Yes, canned lentils are a convenient alternative. Be sure to rinse and drain them well to remove excess sodium before using.

Is this salad suitable for meal prep?

Absolutely. This lentil salad keeps well in the fridge for several days and tastes even better after the flavors meld overnight.

Easy Vegan Lentil Salad Recipe

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★★★★★

4.5 from 588 reviews

• Author: Matteo
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Easy Vegan Lentil Salad is a flavorful, nutrient-packed dish perfect for a quick lunch or a healthy side. Featuring cooked lentils, shredded carrots, celery, fennel, dates, olives, and toasted walnuts, it’s tossed with a vibrant dressing of olive oil, garlic, lemon juice, balsamic vinegar, mustard, maple syrup, turmeric, and cinnamon. Serve it over massaged kale or arugula for an extra green boost. Ready in just 17 minutes, this salad stores well in the fridge for up to five days, making it ideal for meal prep.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups cooked brown or green lentils
• 6 carrots, shredded
• 3 ribs celery, chopped
• 1 fennel bulb, diced
• 1/2 cup pitted and chopped dates
• 1/2 cup diced olives
• 1/2 cup toasted and chopped walnuts
• 1/4 cup fresh mint, chopped

Dressing Ingredients

• 1/4 cup olive oil
• 1/2 tablespoon garlic infused olive oil or minced garlic
• 1 lemon, juiced
• 2 tablespoons balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt, to taste

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Instructions

1. Combine salad ingredients: In a large bowl, mix together the cooked lentils, shredded carrots, chopped celery, diced fennel, chopped dates, diced olives, toasted walnuts, and fresh mint to combine all the salad components evenly.
2. Prepare the dressing: In a small bowl or jar, whisk together the olive oil, garlic infused olive oil or minced garlic, lemon juice, balsamic vinegar, mustard, maple syrup, turmeric, cinnamon, and salt. Taste and adjust the seasoning or spice levels as desired to achieve your preferred flavor balance.
3. Toss the salad with dressing: Pour the dressing over the salad ingredients and toss thoroughly to ensure every ingredient is well coated with the flavorful dressing. For extra nutrition, serve the salad over massaged kale or arugula leaves.
4. Storage and serving: Enjoy the salad immediately or store in an airtight container in the refrigerator for up to 5 days. This makes it an excellent option for quick meal prep throughout the week.

Notes

• This salad is vegan and packed with plant-based protein and fiber.
• Using garlic infused olive oil adds subtle garlic flavor without overpowering the dressing.
• Substitute walnuts with pepitas or other nuts if preferred.
• Massaging kale before serving makes it softer and easier to eat.
• The salad holds up well in the fridge, allowing flavors to meld and deepen over time.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Vegan

Keywords: vegan lentil salad, healthy salad, plant-based protein, quick salad, gluten free salad, easy lentil recipe