The Best Lentil Salad, Ever

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (115.7 g)
  • Calories 316.7
  • Total Fat - 11.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 787.8 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 18.8 g
  • Sugars - 4.1 g
  • Protein - 15.2 g
  • Calcium - 51.2 mg
  • Iron - 4.9 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.5 mg

Step 1

Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.

Step 2

In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).

Tips & Variations


No special items needed.

LindasBusyKitchen

I cut the recipe down to feed 2. I have to tell you the mix of different ingredients in this recipe is fabulous! My aunt kept telling me how much she liked it as we were eating. I didn't add any of the extras, but I might try adding some nuts when I make it again. Thank you so much for sharing this here with us rpgaymer! Linda

(9 Sep 2014)