A few weeks ago, I did a recipe post on an easy baked chicken recipe that I served with lentil salad. This post is a follow up with a very simple lentil salad recipe. The best thing about this recipe is that, similar to quinoa salads, you can really throw in any veggies that you like to change up this dish. To save time, I buy steamed lentils from Trader Joes that are available in the refrigerated veggies section, near the carrots, and other salad fixin’s. You can follow my recipe below or add whatever you want to your version. I think the main ingredients that should remain are the olive oil and rice wine vinegar. The sweetness and acidity of the rice wine vinegar adds a great flavor to the lentils – more so than balsamic or red wine vinegar.
What you will need:
One packet of Trader Joe’s steamed lentils
Finely chopped yellow onions (about 1/4 of a medium sized onion)
Good quality olive oil
Rice Wine Vinegar
Veggies and herbs of choice: bell pepper, cilantro or parsley, cherry tomatoes, cucumber, steamed carrots
Open package of lentils and break up so there are no clumps of lentils stuck together. Add onion and choice of veggies you prefer. You can also use feta or parmagian cheese if you’d like. Whatever veggies you use, make sure they are finely chopped. Add olive oil and vinegar to taste and stir well. In my opinion, you do not need to add salt to this dish.
This side salad refrigerates well and can even be mixed into a green salad to add a little fiber and protein to mixed greens.