This is a hearty yet light salad that’s super easy to whip up in no time 🙂 What’s not to love? This salad is packed with vegan protein, making it filling but without being heavy.
Herb Lentil Salad
About 30 min, makes 2 servings
- Around 10-15 sprigs of flat leaf parsley, chopped chopped
- 1/2 cup (1 dl) beluga lentils
- 1 teaspoon olive oil
- 1 small yellow or red bell pepper, de-seeded and chopped
- The juice and zest of half a lemon
- 1-2 teaspoons of dijon mustard
- 10 grape tomatoes, halved
- 4 sprigs of dill, chopped
- 5 basil leaves, finely chopped
- 10 kalamata olives, pitted and sliced
- Salt and pepper to taste
Make it like so;
- Cook lentils according to the instructions on the packaging. I usually soak them for 1h in water before, but it’s up to you!
- Combine salad ingredients in a bowl.
- Squeeze the lemon into a small bowl.
- Add the zest and oil and whisk it with a forsk.
- Add the mustard and whisk until it has formed its desired consistency.
- Combine all ingredients in the big bowl and serve!
