The Loaded Lentil Salad is completely vegan, nut-free and gluten-free by simply leaving off the feta. Bring a large saucepan of water to a boil. From there, in addition to the kalamata olives, I mix in an ample helping of fresh parsley, some peppery arugula, and a handful of raisins (what?! Place the rinsed lentils in a pot with enough water to cover by … Before I went vegetarian I never thought twice about the flavor of lentils, they were just something that was there. Because red lentils are actually split in half and de-husked, they will basically turn into puree when cooked, which makes them better suited for baby food then salad, I’d say :). Even your meat-loving friends will love it ….I promise! If you’d love to whip up a batch of my vegan almond feta, it makes for a lovely addition this dish. If you cook them in water, or use canned lentils, there won’t be any extra flavor infused into the lentils. Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Season with salt and add the lentils. I don’t buy super fancy olives or anything, just pre-pitted kalamata olives in a jar. * Percent Daily Values are based on a 2000 calorie diet. Add more dressing to taste as desired. Whatever you do, definitely don’t make your lentil salad with red lentils. Do you think the recipe would work well with canned lentils too? Recently I’ve been using bottled 100% lemon juice often for cooking, but since it’s served raw here and a significant ingredient of the recipe, I think it’s worth cutting up a fresh lemon. This lentil salad is loaded with fresh veggies, topped off by crunchy pumpkin seeds, fresh mint and a balsamic dressing. Join my community today to learn how to make DELICIOUS & SAFE food for your family! The boyf gobbled this one up! These have a totally different flavour and texture that won't work well in this salad. If you have time to spare, transfer them to the fridge to cool completely. Take a peek around the internet and you’ll see that the most common lentils for lentil salad are green lentils. Season with salt and add the lentils. If you’re not keen on raisins, then for balance, replace them with something else sweet such as marinated sundried tomatoes, or roasted red peppers. They also have a lovely, slightly earthy flavor that makes them a good match for arugula. Thank you very much for the kind words! Cook until just tender, … It’s not witchcraft, just a smart combination of ingredients to highlight the natural flavor and texture of these nutritionally powerful little pulses. Gluten-Free & Vegan. 46,292 suggested recipes. However, you really won’t miss the feta here because kalamata olives provide a tangy flavor and a rich, fatty texture that hits the same notes that cheese does. Try out different vegetables. The Pretty Bee | Disclosure | Privacy Policy. https://veggiesociety.com/cucumber-tomato-lentil-salad-recipe-vegan Secretly Amazing Lentil Salad with Lemon Vinaigrette, dairy-free, gluten-free, grain-free, Mediterranean, refined sugar-free, vegan, vegetarian, « Green Goddess Quinoa Stuffed Sweet Potatoes. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Sure, give them a good rinse and drain and season to taste. Those will work in a pinch and you’re welcome to use them here, but if you want to make this dish as unexpectedly delicious as possible, black lentils are the name of the game. Gently fold together to combine. Cook the lentils. That said, if you can't stomach the thought of raisins here, I recommend substituting either (1) chopped marinated sundried tomatoes or (2) chopped roasted red peppers, both of which will provide some sweetness in raisins' place. The dressing is very simple, just lemon juice, olive oil, a couple of spices, and a pinch of mustard to help emulsify the other ingredients. It’s worth your time to start with dried lentils and cook them yourself in vegetable broth. Lentils, such an incredibly underappreciated food! Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper. https://veggiesociety.com/cucumber-tomato-lentil-salad-recipe-vegan Thank you! Your email address will not be published. Balsamic vinaigrette is particularly nice too, but this time around I went with a lemon-based dressing. I’m such a huge fan of your blog! Topped with a lemon vinaigrette. If you don’t have black beluga lentils, there are other types of lentils you can use to make this lentil salad. Add the lentils to a saucepan along with … French ‘Puy’ lentils, other green or brown lentils will be a good substitute. Rinse the lentils, picking out any stones or shriveled pieces. You can whip up your lemon vinaigrette while the lentils are simmering. It sounds delicious! Vegan Lentil Salad Recipes. Hi there, I mention in the post that I like to top mine with diced red onions but it’s optional. The Red Rice Bowl is vegan, nut-free, and gluten-free as long as you omit the eggs. for sweetness. Best served cold if you have time to wait, but also delicious slightly warm or at room temperature. Drizzle with about 1/2 the dressing, gently stir to combine, and taste for seasoning and dressing. Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. I hope you enjoy this 30-minute, unexpectedly wonderful vegan lentil salad! Instructions. Don’t use red or yellow lentils. Red Lentil Salad Recipe, easy to prepare and filled with veggies and herbs. They’re the backbone of this whole lentil salad, so seasoning is key. Bring a large saucepan of water to a boil. Cook over medium-high heat until the broth reaches a simmer. The contrast in flavours in textures all balance this dish out nicely. Required fields are marked *. While the rice cooks, cook the lentils. Lentil salad recipes very commonly contain feta cheese. Use your favorite veggie broth or stock, throw in a bay leaf if you have one, and cook the lentils until just tender. Lentil Salad Nutrition (per serving; without almonds & raisins): Calories: 214, Fat: 7g, Carbohydrates: 28g, Fiber: 12g, Protein: 10g. I admit I was a little skeptical despite the fact that every recipe of yours that I’ve tried so far has been amazing. drizzle olive oil into frying pan and heat over medium-high March 31, 2019 By Shannon @ Yup, it's Vegan 9 Comments. How do you come up with these?!? Vegan Cheesy Broccoli Casserole (Gluten Free). I love me some cheap black olives, but you definitely want to go with kalamata here because of the particular flavor. A great make ahead low-carb vegan salad. Bring a large saucepan of water to a jar, close the,. 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