I’ve worked on introducing more beans and legumes into my diet over the last year. I never really liked lentils, but I’ve been trying them out lately just to see. I attempted to make vegan lentil meatballs a few weeks ago (yeah, those didn’t quite work out) and had a bunch of leftover lentils. I wasn’t sure what to do with them, but luckily I figured out something…. this lentil salad!
This salad was inspired by several recipes I saw elsewhere. Again, I wasn’t really sure how this was going to turn out and if I would like it, but I’m a big fan! This dish will definitely be on repeat this winter! It’s so easy to make for meal prep for the week as it stores well in the fridge for 5 days. It’s also a great, easy option for a potluck.
Serves about 4
-2 cups of cooked brown or green lentils
-6 carrots, shredded (I just pulse in a food processor)
-3 ribs of celery, chopped
-1 fennel, diced
-1/2 cup of pitted and chopped dates (a must! These add a lot of flavor)
-1/2 cup of diced olives (also adds great flavor. I’m not an olive fan, but it’s good in this salad- do it!)
-1/2 cup toasted and chopped walnuts (pepitas or other nuts would be good too)
-1/4 cup fresh mint, chopped
-1/4 cup olive oil
-1/2 tbs. garlic infused olive oil (or some minced garlic)
-juice of 1 lemon
-2 tbs. balsamic vinegar
-1 tsp mustard
-1 tsp. maple syrup
-1/2 tsp. turmeric*
-1/2 tsp. cinnamon*
-Salt to taste
Combine all salad ingredients together in a bowl and toss.
Mix all dressing ingredients together in a small bowl or jar, adjusting as needed. You can always add a little more of the spices or any other ingredients to get a flavor you love.
Dress the salad and enjoy! I like to serve this over some massaged kale or arugula for an extra nutrient boost.