Herb Lentil Salad

Written by Kajsa IngelssonMay 26, 2020

It’s starting to get hot out there, and this sunseeker of a cat couldn’t be happier. Longer days, time spent seaside and lighter and fresher food! 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;

  1. Cook lentils according to the instructions on the packaging. I usually soak them for 1h in water before, but it’s up to you!
  2. Combine salad ingredients in a bowl.
  3. Squeeze the lemon into a small bowl.
  4. Add the zest and oil and whisk it with a forsk.
  5. Add the mustard and whisk until it has formed its desired consistency.
  6. Combine all ingredients in the big bowl and serve!