Make-Ahead Lentil Salad
There’s nothing quite like the humble lentil, and one of my favorite ways to use it is in a lentil salad! This recipe takes everything that’s good about this protein-packed legume and makes it sing.
The flavor pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better. It’s perfect for lunches or a protein-packed side dish for healthy meals.
Make-Ahead Lentil Salad
Time: 30 minutes
Serves: 6
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Ingredients
1 ½ cups dry brown lentils
4 cups vegetable broth
1 teaspoon kosher salt, divided
1 cup quartered cherry tomatoes (5 ounces)
1 cup finely diced English cucumber (½ cucumber)
¼ cup finely diced red onion
¼ cup sun-dried tomatoes (packed in oil), roughly chopped
2 cups baby arugula (or chopped spinach)
2 Tbsp white wine vinegar
2 Tbsp olive oil
2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
½ tablespoon granulated sugar
½ tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ cup feta cheese, to garnish (optional)
