I sometimes struggle to find ways how to incorporate lentils into my meals. Sure, you can make amazing stews out of it but what other recipes are a good fit for these little legumes?
Well, I'm thrilled to share a way where to put lentils and have a refreshing meal - a vibrant recipe that's perfect for those sunny days when you crave something light yet satisfying: Lentil Salad with Sweet-Sour Dressing!
Picture this: tender lentils mingling with crisp vegetables, all coated in a dressing that's a tantalizing balance of sweet, sour, and spicy. It's a flavor explosion that will have your taste buds dancing with delight!
What I love about this salad is its versatility. You can customize it to your heart's content, swapping out veggies depending on what's in season or what you have in your fridge. The star of the show, though, is undoubtedly the dressing. It's the kind of dressing that elevates any salad from ordinary to extraordinary.
And here's a little secret: while this dressing is absolutely divine with this lentil salad, it's also incredibly versatile. You can drizzle it over grilled veggies, use it as a marinade for tofu or chicken, or even toss it with your favorite pasta salad. The possibilities are endless!
So, whether you're looking for a light lunch, a flavorful side dish, or a crowd-pleasing potluck contribution, give this Fresh Salad with Lentils and Sweet-Sour Dressing a try! And don't forget to experiment with the dressing—it's sure to become a staple in your kitchen.
You will need:
For 1 serving
● 80 g. cooked lentils
● Approx. 60 g. salad of your choice
● 4-5 radishes
● 5 cherry tomatoes (small ones)
● 50 g. cucumber
● ¼ onion (10 g.)
● 30 g. black pitted olives (9-10 olives)
● Fresh parsley, spring onions or other herbs
For the dressing:
● 1 tablespoon of olive oil
● 1 tablespoon of maple syrup
● 1 teaspoon of mustard
● 1 tablespoon of fresh lemon juice
● 0,5 teaspoon of garlic powder
● ¼ teaspoon of salt
● ¼ teaspoon of black pepper
Preparation
- Cook the lentils in advance. Approximately 2 parts water for 1 part lentils or as indicated on the packaging. So I used 40 g. lentils and 80-100 ml. water but check as it boils if it needs more water. I boiled mine for 30 minutes but check the packaging for instructions. Use cooled lentils for salad.
- Mix the ingredients for the dressing in a separate bowl.
3.Chop the lettuce, radishes, tomatoes, cucumber, onion, olives and herbs of your choice.
4.In a bowl, combine all the chopped vegetables, lentils and dressing.
Enjoy!
