I’ll admit – it’s been quite a while since I’ve shared a salad recipe with you guys. The truth is after months of packing leafy green salads for work day-in, day-out, I started to grow a little (dare I say it) bored. I was in a lunchbox rut – and found myself craving earthier and more grounding foods like roasted vegetables, grains, and lentils.
Of course there were days where I had no time to even think of making a packed lunch, so I often resorted to one of my old reliables – the prepared salads section of Alosra Supermarket – which is where the inspiration for this salad all started.
The first time I tried their lentil salad I was utterly delighted – the simple combination of lentils, red onion (a favourite of mine in salad, much to some of my family members’ dismay), delicate cherry tomatoes and fragrantly fresh parsley was divine. But the crowning glory was the sweet and tangy yellow dressing that came along in a separate packet. Upon reading the ingredients I discovered it was in fact a mock “honey mustard” dressing made with mustard and sugar, not exactly my condiment of choice. But as time went on I found myself purchasing the lentil salad time and time again – so I decided to give it a go at home (to which my wallet will thank me, I’m sure).
The results were just as good as I had hoped!
Easy Lentil Salad
- 1 3/4 cup cooked brown or green lentils*
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/2 cup cherry tomatoes – halved
*Pre-soaking your lentils the night before means they will take a fraction of the time to cook.
- Combine all ingredients in a bowl and toss together. Chill in the fridge covered, and reserve dressing until right before serving.
Maple Dijon Dressing
- 1 tbsp dijon mustard
- 1 tbsp real maple syrup (you can use agave too, or any liquid sweetener you prefer)
- 1 tbsp organic extra virgin olive oil
- 1/2 tbsp lemon juice
- 1 tbsp water
- Sea salt and freshly ground black pepper to taste
- Combine all ingredients in a small bowl and whisk with a strong fork until combined. Feel free to double or triple the recipe as needed.
I mean really. Could this recipe be any easier?
And best of all – no obscure or hard to find ingredients! Just pure whole, plant-based foods.
This was lunch last week at work, and I have to tell you it held me over nicely all afternoon. It would also be a great side dish/salad to bring to a potluck or barbecue.
I hope you make it, and that you enjoy it as much as I do.
Until next time.