Awesome Lentil Salad

This is the kind of vegan lentil salad that actually fills you up. Three protein-and-fiber-packed components do the heavy work: tender lentils, fluffy bulgur wheat, and nutty soy grits, all bound in a creamy, tangy dressing built on soy yogurt, vegan mayo, lemon, and Dijon.

Cook the lentils to just-tender, never mushy. They need to hold their shape when tossed with the dressing, otherwise the salad turns to porridge. Brown or green lentils work best here. Red lentils collapse instantly and won’t survive the toss.

Toasting the bulgur and soy grits in a little oil before adding stock is the move that separates a good grain salad from a bland one. The dry skillet wakes up nutty flavors that boiling alone never extracts. Stir constantly so they color evenly without scorching.

Let the cooked grains cool fully before mixing in. Warm grains wilt the spinach into sad green threads, and you want those leaves crisp.

Kitchen Tips

• Salt the lentils only at the end of cooking. Salting too early can toughen the skins.
• Use baby spinach if you can. Mature leaves need stems stripped and rough chopping.
• Dress the salad just before serving for the best texture. Pre-dressed grains soak up everything and dry out.
• Leftovers keep for 3 days refrigerated. The flavors actually improve overnight.

Variations

• Add diced cucumber, cherry tomatoes, or shredded carrot for extra crunch and color.
• Stir in toasted walnuts or sunflower seeds for richness.
• Swap bulgur for cooked quinoa or farro to change up the grain profile.