Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spring lentil salad (vegan). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A delicious, healthy, Greek-inspired lentil salad recipe, loaded up with spring veggies, lemon and fresh mint served over optional yogurt sauce. The farmers market is overflowing with the most beautiful spring produce! I picked a few up veggies at the Kendall Yards.
Spring Lentil Salad (Vegan) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Spring Lentil Salad (Vegan) is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have spring lentil salad (vegan) using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spring Lentil Salad (Vegan):
- Make ready dry raw green lentils
- Get medium sized tomatoes cubed
- Prepare shallots chopped coarsely
- Take large cucumber diced
- Take apple (I used red apples)
- Prepare Few sprigs of mint
- Get finely chopped mint
- Take tsps freshly squeezed lemon juice
- Prepare Few walnuts (as per your liking)
- Make ready Dry chia seeds for garnish
- Make ready medium sized potatoes par boiled and unpeeled
- Make ready stock (any flavor)
- Take tsps sweet paprika powder
- Take garlic cloves
- Get Some olive oil
- Get Salt as per taste
- Make ready For the sauce
- Take good quality Balsamic vinegar
- Take honey
- Make ready dijon mustard
My spring staples - cucumber, carrots, and radishes - were perfect. I added a bit of sweetness to this recipe with some dried bing cherries. Learn how to make your own vegan sprouted lentil salad that is not only high in protein, but also super refreshing and full of nutrients. Warm lentil salad is a protein-packed alternative side dish to starchy potatoes or rice.
Instructions to make Spring Lentil Salad (Vegan):
- Preheat the oven to 250°C
- While the oven is being preheated, add lentils and stock of your choice on a casserole and cook it for at least 13 mins. Depending on your lentils, you would have to keep a watch. The goal is to cook the lentils al dente. Some lentils like whole moong might take as long as 20 mins until al dente.
- Meanwhile, in an oven tray, place your unpeeled parboiled potatoes. Sprinkle some salt and paprika. Add roughly crushed garlic, a dash of olive oil and give it a nice mix with your hands. Put the potatoes in the oven and let them bake for at least 15 mins.
- While the potatoes are getting baked, you can work on the other ingredients. Take the cubed apples and sprinkle some lemon juice on them and keep them aside in the fridge for at least 5 mins.
- Once the lentils are cooked, strain out the water and leave them out to cool. Once they are nicely cooked down and dried up, throw in all the chopped vegetables and apples. Give it a nice gentle toss and keep your salad bowl in the fridge.
- Take out the potatoes from the oven. Squish them lightly so that they break a little. Throw in a dash of balsamic vinegar and put them back for another 15 mins. You want to cook them until they become crunchy and golden.
- For the sauce, mix all the ingredients together and voila!
- Once your potatoes are baked. It's time to start plating! Toss your salad in a bowl, garnish with chia seeds and nuts. Add the baked potatoes and some mint leaves. Sprinkle some sauce and you won't regret it!
For a pretty presentation, pack the salad in small ramekins, then invert onto plates and garnish with a cucumber slice and a halved cherry tomato. The Best Vegan Lentil Salad Recipes on Yummly Southwestern Sprouted Lentil Salad, Vegan Lentil Salad With Brown Rice., Lentil Salad. Arugula Lentil Salad with easy to find ingredients. It's simple, tasty, vegan and really healthy!
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