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Cool Off with a Protein-Packed Lentil Salad

0 · Jul 15, 2021 · Stephanie · 4 Comments

Cooking in the summer can feel like punishment, so it’s always good to have some easy, healthy recipes on hand that cool you off and don’t take much effort (or heat). Some of the tricks we use every summer include non-boring salads, grilling outside to avoid turning on the oven, and of course, those no-cook raw recipes that ever so often save the day. 

This chilled lentil salad recipe with tangy apple cider vinegar, hydrating cucumbers and super-healthy parsley is a great recipe to throw into the summer rotation! And while it may look humble, it’s actually packs plenty of health benefits. 

Cooling lentil salad - Hello Veggie

Cooling Lentil Salad

Parsley has antioxidants and folic acid, which help protect your body from free radicals, cardiovascular disease and diabetes. It also adds a nice peppery flavor to the cucumber (which is hydrating and helps battle bloating) and lentils, which are packed with potassium, protein and fiber. Apple cider vinegar adds a nice tang to this vegan salad that is so easy to make on a weeknight, even when it’s 90° and humid. (Which it currently is here.)

See also
Peach Melba Yogurt Bark Recipe

To save even more time, and to avoid turning on the stove, cook the lentils a couple days in advance and let them chill in the fridge until you’re ready to assemble. Or you can opt for canned lentils, just make sure you rinse them well before using. The salad gets more flavorful as it absorbs the dressing, so you can make the whole thing ahead and pack it for lunches as well. Did someone say picnic time? 

Photo by Ana Stanciu

Tangy Lentil Salad

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Course Salad

Ingredients
  

  • 1 cups lentils
  • 2 cups water
  • ½ teaspoon sea salt
  • 1 bay leaf
  • 1 cup cucumber diced
  • ⅓ cup red onion diced
  • 1 handful parsley chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
See also
Shake Up Your Side Dish Rotation With This Coconut Milk Corn Recipe

Instructions
 

  • Clean the Lentils: Measure the lentils into a strainer or colander and thoroughly rinse under running water. Transfer the rinsed lentils to a saucepan and pour in the water and add the bay leaf.
  • Cook the Lentils: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Strain the lentils and remove the bay leaf. Place the lentils in a bowl and add salt and let cool slightly.
  • Make the Salad: Add cucumber, onions and parsley to lentils. Whisk together apple cider vinegar and olive oil and drizzle over lentils. Toss and serve.
Tried this recipe?Let us know how it was!
See also
Vegan Zucchini Lasagna with Tofu Ricotta

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HN, Homemade Recipes lentils, salads, summer

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Reader Interactions

Comments

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  1. Meg @ NomingthruLife says

    August 20, 2015 at 4:32 pm

    Yum! Looks and sounds delish. I love the tangy aspect of it as well, and who can say no to protein packed lentils?

    Reply
  2. Sarah | Well and Full says

    August 20, 2015 at 6:24 pm

    This salad looks so nutritious and creative! Pinning for later 😀

    Reply
  3. Claudia | The Brick Kitchen says

    August 20, 2015 at 8:29 pm

    Salads like this are so good – healthy and packed with flavour from the fresh herbs. They make a perfect side to just about any meal, and last so well as left-overs for lunch the next day!

    Reply
  4. Dana says

    August 22, 2015 at 4:44 pm

    Any chance you could tell me where that bowl came from? It’s beautiful. Thanks so much.

    Reply

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