Sun-Dried Tomato Lentil Salad
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I love a recipe that you can repurpose, and this Sun-Dried Tomato Lentil Salad is a prime example. It is a high fiber, high protein side dish that you can transform using leftovers. As the salad sits, it intensifies in flavor, already changing it up a bit. Then, using leftovers, you can add things like grilled chicken or feta cheese, reinventing it into a different dish.
Easy Prep
With few ingredients, there’s not a lot of prep work for making this salad. Cooking the lentils is really the most time-consuming. If you wanted to buy precooked lentils, that would save even more time.
To finely dice the English cucumber, try the 4″ Vegetable Knife. Its smaller size makes it easy to handle when cutting smaller vegetables.
For dicing the red onion, the 7-5/8″ Petite Chef knife is a good choice. The tip of the knife and rounded belly are both features that make it great for cutting onions.
Use the same knife for chopping the fresh mint and then grab the Santoku-Style Cheese Knife to dice the sun-dried tomatoes.
Once all that is done, the salad ingredients are prepped.
Making the Lentil Salad
The dressing for this salad is simple, light and flavorful, and has only four ingredients. Use a Mix-Stir to whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard and some minced garlic. That’s it!
Combine all of the salad ingredients in a bowl and then toss with the dressing. How simple is that?
This Sun-Dried Tomato Lentil Salad is filling, but fresh, and could be served as a side dish or a meal. It’s a great vegetarian recipe with good fiber, protein and B vitamins.
The sun-dried tomatoes add a lot of flavor to this recipe, and the lemon and Dijon mustard in the dressing provide a perfect touch of tanginess.
I used green lentils, but you can use red if you like. There really isn’t any difference in flavor or nutrition. I chose the green lentils to offer a contrast in color for the sun-dried tomatoes and red onion.
Whip this satisfying salad up on meal prep day and lunch is ready for several days!
Nutrition: 98kcal, 5g total fat, 4mg cholesterol, 125mg sodium, 11.9g carbohydrate, 1.9g fiber, 3.7g protein
Ingredients
For the salad:
- 1 cup uncooked lentils
- 1 English cucumber, finely diced
- 1 small red onion, finely diced
- 3/4 cup chopped fresh mint leaves, loosely packed
- 1/2 cup diced and drained sun-dried tomatoes
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
Directions
- Combine the lentils in a saucepan with 3 cups of water and stir to combine.
- Cook over medium-high heat until the mixture reaches a simmer. Simmer until lentils are tender, about 20-25 minutes. Once cooked, drain and rinse with cold water to cool.
- As the lentils are cooking, combine all of the dressing ingredients in a small bowl and whisk together until combined.
- To assemble the salad, add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Toss with dressing until combined.
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