Lentil Salad with Spicy Lemon Dressing

Easy Vegan Red Lentil Salad Recipe with Lemon Dressing | Plant-based, protein packed, meal prep ideas.

5 from 3 votes

Lentil Salad with Spicy Lemon Dressing

Lentil Salad is a vegan, plant-based, protein-packed salad recipe with fresh vegetables and a spicy and flavorful lemon garlic dressing. A perfect meal prep salad recipe.

Prep Time10

Cook Time18

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 144kcal

Author: Kushi

Equipment

Bowl

Ingredients

For Spicy Lemon Dressing

4 tablespoon Lemon juice
8 cloves Garlic roasted
1 tablespoon Oil olive or coconut
1 teaspoon Black pepper powder
1 teaspoon Paprika red chilli powder

For Lentil Salad

½ cup Whole lentil dried or use canned lentils.
1 cup Cucumber chopped
½ cup Tomatoes chopped
½ cup Green bell pepper capsicum, chopped
½ cup Radish chopped
½ teaspoon Salt to taste
2 tablespoon Cilantro chopped

Instructions

How to cook lentil?

If you are using canned lentils, skip this step. Otherwise, soak the lentil overnight for faster cooking.
½ cup Whole lentil
Then drain and transfer the lentil to a pot and cover with enough water and salt to taste.
Cook covered on a medium flame for 15 to 18 minutes or until cooked. Drain excess liquid and set aside to cool.

Prepare Spicy Lemon Dressing

In a bowl, take lemon juice, add roasted garlic, oil, black pepper powder, and paprika (or red chillie powder). Whisk everything well until they emulsify. Set aside for later.
4 tablespoon Lemon juice, 8 cloves Garlic, 1 tablespoon Oil, 1 teaspoon Black pepper powder, 1 teaspoon Paprika

Easy Vegan Lentil Salad

In a salad bowl, add the cooked lentil, cucumber, tomatoes, bell pepper, radish, or any other vegetables of your choice.
1 cup Cucumber, ½ cup Tomatoes, ½ cup Green bell pepper, ½ cup Radish
Add salt and cilantro, followed by the dressing prepared above and mix well.
½ teaspoon Salt, 2 tablespoon Cilantro
Serve and enjoy this best lentil salad.

Video

Notes

Do not overcook the lentil. Let it be slightly firm for the best texture.
You can serve this salad at room temperature or cold and enjoy it.
This meal prep salad stays fresh in the fridge for 4-5 days.
You can garnish with crumbled feta cheese and almonds for crunch.
This salad tastes better when mixed and served after 30 minutes so that the flavors combine well.
You can also prep the veggies, cook the lentils, prepare the dressing, and keep everything in separate boxes. Toss 15 minutes before you are ready to eat.
To prepare roasted garlic, place the pan on a low flame. Add oil and crushed garlic cloves. Saute the garlic cloves for 2 to 3 minutes or until golden in color.

Nutrition