Herby Lemon Lentil Salad

In need of a protein packed meal that leaves you full, but is still fresh & light? This Herby Lemon Lentil Salad is just the thing! It’s that time of year again. The sun is out longer. It’s sunny, but not miserably humid (I absolutely hate the humid weather where I live). For me, it means more time outdoors, fresh lighter meals & usually more working out. My workout preference of choice is yoga, pilates & some quality treadmill time. But for whatever reason, once spring hits my body starts to crave more intense workouts. And those muscles (don’t laugh, they are there, deeply & I mean deeply, buried within my body) need that protein!

Where do you get your protein? That dreaded question every vegan gets asked. From the same place as everyone else, their food supply. Mine just happens to be made from plants. Lentils are one of the easiest choices. Did you know that one cup of lentils has around 18g of protein? That’s more than many other animal proteins. Lentils are also full of fiber & contain iron & B vitamins. Plus, are you ready for it… they are super inexpensive, pantry stable & easy to prepare. A win, win if you ask me!

This Herby Lemon Salad not only contains your protein packed lentils, but is light & balanced with some crunchy cucumber & celery. I mean you need texture to keep things interesting. The bright lemon & fresh herbs give it that perfect springy bite. Serve it as a salad for lunch or dinner, a simple side dish & it works great as a leftover. Simply store it in the refrigerator & toss it with some greens the next day to keep it new & exciting.

Want some more salad ideas? Here are a few or you can hit salad in the recipe index above.

Hearty Kale & Lentil Salad

Vegan Crab Cake Salad

Roasted Cauliflower, Radish & Lentils

Print Recipe

Herby Lemon Lentil Salad

This protein packed Herby Lemon Lentil Salad is simple & perfect for that meal when you need the added protein to get through the day!

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Dinner, Lunch, Salad, Side Dish

Keyword: lentil, meal prep, protein bowl, salad, vegan, vegetarian

Servings: 4

Ingredients

• 1 cup dried black lentils see notes
• 1 cup celery, chopped
• 1 cup cucumber, chopped
• 1/2 cup red onion, diced
• 1 cup artichoke hearts, quartered
• 1/4 cup fresh dill, finely chopped
• 1/2 cup fresh, flat leaf parsley, finely chopped
• optional: vegan parmesan cheese or feta

Lemon Vinaigrette

• 1 medium lemon, zested & juiced about 1/4 cup
• 1 tbsp apple cider vinegar
• 1/8 cup olive oil
• 2 cloves garlic, minced
• optional: pinch of red pepper flakes, salt & pepper to taste

Instructions

• Cook your lentils following the package instructions. Usually, 2:1 ratio of water to lentil, bring to a boil & then lower heat & simmer on low, covered for 20 minutes until no liquid remains & lentils are tender. Let them sit for about 5 minutes after cooking to cool just a bit. See notes.
• While the lentils cook, prepare the vinaigrette. Combine all vinaigrette ingredients in a small container & whisk together to combine. Set aside.
• Prepare your vegetables & herbs by slicing, chopping & dicing. Add to a large bowl.
• Add the slightly cooled lentils to the veggies & herbs. Pour over about 1/2 the vinaigrette. Toss well to combine the ingredients.
• Serve with an optional sprinkle of crushed red pepper flakes, pepper & vegan cheese crumbles.

Notes

Lentil types come in quite a few different types & colors.  This recipe used black or beluga lentils.  They tend to be a little heartier than say a green, yellow or red.  Cooking times vary based on the type of lentil you choose so make sure to follow the instructions on the package.  I find that most instructions show a 2:1 ratio & about 20 minute cook times.  I want my lentils to hold up & not be mushy so I tend to reduce the water just a bit & lessen the cooking time.  Do a taste test to check on them as they near the final minutes of cooking.

Fresh herbs work best in this recipe, but if you are in a pinch you could utilize dried herbs.  Make sure to reduce the amount to just about 1/4 the amount as dried herbs pack a little more punch.  You can always add more, but you can never take back.  Dill & parsley are great but you could also do mint, basil or fresh oregano.

Serving sizes & portions will vary dependent upon how you serve this.  I’ve listed as a serving size of 4, but you could have more or less based on portion size.

If you have leftovers store them in an air-tight container & toss with your favorite greens to give the leftovers a new twist.

Enjoy!