Best Vegan Lentil Salad
A basic lentil salad that can make any dinner seem a bit different.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
regular or green |
|
| 6 |
parsley leaves
fresh, sprigs |
*
|
|
| 1 |
bay leaves
turkish |
*
|
|
|
thyme
dried, pinch |
*
|
||
| 2 | tablespoons |
vinegar
wine |
|
| 2 |
scallions, spring or green onions
minced |
|
|
| 1 | teaspoon |
prepared mustard
dry powder |
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| ⅓ | cup |
vegetable oil
walnut |
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
regular or green |
|
| 6 | each |
parsley leaves
fresh, sprigs |
*
|
| 1 | each |
bay leaves
turkish |
*
|
| 1 | x |
thyme
dried, pinch |
*
|
| 3E+1 | ml |
vinegar
wine |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 5 | ml |
prepared mustard
dry powder |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 79 | ml |
vegetable oil
walnut |
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
Directions
Cover lentils with cold water and soak for 2 hours. Drain and place in small pot, add parsley sprigs and bay leaf. Cover with boiling water and simmer for 35 to 45 minutes, covered, until tender. Drain and remove the parsley sprigs and bay leaf.
Using a salad bowl, whisk together the vinegar, green onions, dry mustard, salt and pepper. While continuing to whisk slowly add the walnut oil in a thin stream.
Add lentils and toss with the dressing. Add the chopped fresh parsley. Adjust seasoning to taste. Serve warm or cold.
