Serves 6
207 cal · 40 min
Lentil Vegetable Salad
Recipe GLPR6fa178485c667b
A hearty, nutritious salad combining tender lentils with potatoes, peas, and shredded carrots, finished with a bright mustard-vinegar dressing. This plant-based dish is perfect as a light meal or wholesome side, naturally vegan and packed with protein and fiber.
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Ingredients
1/2 cup lentils, washed
1 cup water
1 can (15 ounces) low-sodium potatoes, drained and sliced
1 cup frozen peas
2 large carrots, washed, peeled, and shredded
1 tablespoon fresh parsley, chopped
2 tablespoons red wine vinegar
3 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Bring 1 cup of water to a boil in a medium saucepan over high heat.
Add the washed lentils to the boiling water and stir briefly.
Reduce heat to low and simmer the lentils for 20 minutes until they are tender but not mushy. Drain in a colander and set aside.
While the lentils cook, bring a separate saucepan of water to a boil. Add the frozen peas and cook for 3 minutes.
Remove the peas from heat, drain thoroughly in a colander, and rinse with cool water. Set aside.
Wash and peel the carrots, then shred them using a box grater or food processor. Set aside.
In a large mixing bowl, combine the cooked lentils, drained and sliced potatoes, cooked peas, and shredded carrots. Toss gently to mix.
In a small bowl, whisk together the chopped parsley, red wine vinegar, mustard, and olive oil until well combined and emulsified.
Pour the dressing over the lentil and vegetable mixture and toss thoroughly until all ingredients are evenly coated. Serve at room temperature or chilled.
