Include in Print View:

Lentil Vegetable Salad

Lentil Vegetable Salad recipe image
This vibrant Lentil Vegetable Salad is a perfect balance of earthy protein and crisp texture. Red lentils are simmered until tender, then combined with fresh carrots, celery, green onions, and crunchy water chestnuts. The dish is dressed with a tangy balsamic vinaigrette and aromatic herbs like marjoram and thyme, creating a light yet satisfying meal. It is an excellent choice for a quick lunch, a side dish for grilled meats, or a picnic staple that holds up well at room temperature.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 767.0
Dietary: Diabetic, Gluten-free
Description
This vibrant Lentil Vegetable Salad is a perfect balance of earthy protein and crisp texture. Red lentils are simmered until tender, then combined with fresh carrots, celery, green onions, and crunchy water chestnuts. The dish is dressed with a tangy balsamic vinaigrette and aromatic herbs like marjoram and thyme, creating a light yet satisfying meal. It is an excellent choice for a quick lunch, a side dish for grilled meats, or a picnic staple that holds up well at room temperature.
Ingredients
  • 1 cups Red lentil; -chopped
  • 3 cups Chicken Broth 2 Green onion; chopped
  • 1 Bay Leaf;
  • 1/4 teaspoons Hot pepper flakes;
  • 1/4 teaspoons Dried leaf marjoram; -(optional)
  • 1/4 teaspoons Dried leaf thyme;
  • 1/2 cups Water chestnuts; sliced
  • 1 teaspoons Virgin olive oil; -rinced, drained
  • 1 md Size carrot; chopped
  • 1/4 cups Balsamic vinaigrette;
  • 1 md Size celery stalk;
Directions
  1. 1
    Rinse the red lentils under cold water and drain.
  2. 2
    In a medium saucepan, combine the lentils, chicken broth, bay leaf, hot pepper flakes, dried marjoram, and dried thyme.
  3. 3
    Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are tender but not mushy.
  4. 4
    Remove bay leaf and drain any excess liquid if necessary; let lentils cool slightly.
  5. 5
    While lentils cook, finely chop the carrot, celery stalk, and green onions.
  6. 6
    Slice the water chestnuts if not pre-sliced.
  7. 7
    In a large mixing bowl, combine cooled lentils, chopped carrot, celery, green onions, and water chestnuts.
  8. 8
    Drizzle with virgin olive oil and balsamic vinaigrette.
  9. 9
    Toss gently to coat all ingredients evenly with the dressing.
  10. 10
    Taste and adjust seasoning with salt or pepper if desired.
  11. 11
    Serve immediately or chill for 15 minutes to meld flavors.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 767.0kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 6.4g32%
Cholesterol 160.2mg54%
Sodium 178.8mg8%
Total Carbohydrate 82.1g28%
Dietary Fiber 7.6g31%
Sugars 61.5g
Protein 50.9g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after chilling overnight.

Substitutions: Use vegetable broth instead of chicken broth for a vegetarian version. Swap red lentils for brown or green lentils, but note that cooking time may increase to 25-30 minutes.

Tips: Red lentils break down easily, creating a creamy texture. If you prefer firmer lentils, reduce simmering time by 5 minutes. Add fresh parsley or mint for an extra burst of freshness.

Keywords: lentil, salad, vegetable, mediterranean, healthy, lunch, side dish, balsamic, carrot, celery, water chestnuts, green onion, herbs, protein, fiber, picnic, easy, quick, plant-based, marjoram
Read it online: https://www.chefs-mate.com/recipe/lentil-vegetable-salad/