Multifunctional recipes have always been my favorite. Trying one of them gives you a lot of benefits and one single recipe serves a lot of functions. This vegan green lentil salad recipe is one of them. Let me explain.
Everyday millions of people give a break for lunch and rush to nearest restaurant to enjoy their meals and chat with colleagues. With the advent of spring and increasing temperatures, I see more people who grab a pack of salad and a fork to enjoy the the warm weather in the nearest park. There are a lot of reasons for doing so. Number one: People want to eat something healthy. Number two: They don’t want to spend a lot of money for lunch. Number three: all the summer holiday plans have already been made and women want to wear bikinis, and they want to get rid of all the extras put on during winter. Number four: Some parks have free wi-fi access. Number five: some of the above. Number six: all of the above. Number seven: none of the above. If you fit into number six, you can stop reading this recipe further, but I guess the definition of a multifunctional recipe is clear enough.
Lentil is one of the richest protein sources which is not meat, therefore vegan! Unlike carbohydrates, protein gives you a long lasting energy and delays the feeling of hunger. Having a bowl of vegan green lentil salad is both a satisfactory meal, and a healthy choice for lunch or dinner.
You can find packed lentil salads in one of those markets that serve lunch. Instead of paying 8.49 for half a pound salad, you can make your own vegan green lentil salad for a far less cost. I usually make this salad in double amount and we have it both for the lunch on that day and for the dinner the next evening.
Vegan Green Lentil Salad. As a side dish or a main course, this vegan salad makes a great meal.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 cup green lentil
- 1/2 cup red pepper, chopped
- 1/2 cup spring onion, chopped
- 1/4 cup green apple, diced (squeeze a little lemon after cutting to keep the color)
- 1/8 cup pumpkin seeds
- 1/4 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- 2 tbsp + 1 tsp vinegar
- 2 tbsp lemon juice
- 1/2 tsp salt
- 3 tbsp olive oil
- Add the lentil into boiling water
- Boil for five minutes
- Drain the water
- Add the lentil into 3 cups of boiling water
- Boil for 20 -30 minutes on low heat until becomes slightly soft in texture
- Drain the water and let the lentils cool down (or keep under running tap water for a faster cooling)
- Mix all the ingredients in a large bowl
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