VEGETARIAN LENTIL SALAD WITH HONEY MUSTARD VINAIGRETTE

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This vegetarian lentil salad is ready in under 30 minutes and is full of fresh, healthful ingredients! It's ideal for meal prep lunches or as a side dish because it comes with a tasty honey mustard vinaigrette. 

VEGETARIAN LENTIL SALAD WITH HONEY MUSTARD VINAIGRETTE

VEGETARIAN LENTIL SALAD

This vegetarian lentil salad joins my couscous salad and black bean corn salad in the collection because it's the season for all things fresh vegetables and salads. You can use brown, green, or French puy lentils to make this salad.

WHAT TYPE OF LENTILS SHOULD I USE?

You can use brown lentils, green lentils, or French lentils to make this vegetarian lentil salad. I always cook lentils from scratch, but if you're pressed for time, you may substitute canned lentils.

Cooking time and texture are the key variations between lentil varieties. The texture of green and French lentils is a little bit firmer than that of brown lentils. Green lentils might take up to 30 minutes to cook, whereas brown lentils cook the fastest.

If in doubt, look up the cook time on the lentil box. When the lentils are soft but not mushy, they are ready. Lentils should always be drained before cooking.

For lentil salads, red, orange, and yellow lentils should not be used because they quickly turn mushy. Red lentil burgers and red lentil curry are two dishes that benefit the most from using these lentils.

LENTIL SALAD INGREDIENTS

VEGETARIAN LENTIL SALAD WITH HONEY MUSTARD VINAIGRETTE

Lentil Salad

  • 1 cup dry brown lentils
  • 2 cups water
  • ¼ teaspoon salt
  • 1 can (15 ounces) garbanzo beans drained and rinsed
  • ½ bunch kale sliced into ribbons, see note #1
  • 1 ear yellow sweet corn
  • 1 red bell pepper diced
  • 1 small red onion diced
  • 8 ounces grape tomatoes sliced in half
  • ½ cup feta
  • ½ cup hazelnuts optional, see note #2

Honey Mustard Vinaigrette

  • ¼ cup lemon juice from 1-2 large lemons
  • ¼ cup olive oil
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons soy sauce

STEP BY STEP INSTRUCTIONS

VEGETARIAN LENTIL SALAD WITH HONEY MUSTARD VINAIGRETTE
  1. Construct the lentils. In a small sauce pot, mix 1 cup of dried brown lentils with 2 cups of water. Over high heat, bring to a boil; then, lower the heat to a simmer. For 15 to 20 minutes, simmer the lentils covered, until they are thoroughly cooked. Clear away any extra liquid.
  2. While the lentils are cooking, prepare the vegetables. They should go in a sizable serving basin.
  3. In a small mixing bowl, whisk together all of the vinaigrette's ingredients to create the dressing.
  4. To make the lentil salad, combine all the ingredients. Enjoy right away or cover and chill for 2 to 3 hours, depending on how cold you like your salad (see below for suggestions).

EXPERT TIPS

VEGETARIAN LENTIL SALAD WITH HONEY MUSTARD VINAIGRETTE
  • Cooked lentils from one cup of dried brown lentils yield around two and a half cups.
  • A bunch of kale will generate about three cups of kale ribbons if you use it in place of pre-sliced kale. To carefully cut the woody stem off, use a knife. After stacking the kale leaves, cut them into ribbons measuring 1/2 inch wide. 
  • How to prepare lentil salad without gluten: Replace the soy sauce in the honey mustard vinaigrette with tamari.
  • Make a vegan lentil salad by leaving out the feta cheese or substituting a vegan feta substitute. The vegan feta from Follow Your Heart is good. In the vinaigrette, agave should be used instead of honey.
  • Warm serving: All salad components should be added to a large sauce saucepan, with the exception of the feta and vinaigrette. Heat under cover for the desired amount of time. Just before serving, toss the salad with the feta and vinaigrette.

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