We’ve always eaten lots of vegetables but now I’m finding new ways to enjoy them fresh from the garden. This lentil salad recipe is a perfect way to get loads of protein, vitamins & minerals!
Since starting our garden I have been amazed at the things I can grow in the ground. Potted plants are a whole different story!
If you’re considering starting a garden DO IT! You definitely won’t regret it.
Growing your own deliciously nutritious food is so satisfying. An extra plus is that the whole family can get in on it.
AND you just might find a new garden favorite vegetable you wouldn’t have otherwise considered.
Lentil Salad with Garden Fresh Vegetables
Ingredients:
3 cups marinated lentils (see below)
1 cup each various vegetables, chopped
(carrots, bell pepper, celery, halved cherry or grape tomatoes, cucumbers)
chiffonade leaves of your choice of greens (swiss chard, baby mustard, baby romaine, turnip, beet)
Extras & Spices:
green onions
black & green olives
1 tbsp. each salt, course black pepper, Italian seasoning
For the dressing:
1 1/2 tbsp. Olive Oil (EVOO)
1 1/2 tbsp. vinegar (red wine or apple cider)
Add everything EXCEPT the greens & dressing to a large bowl and stir to combine. Taste for seasoning & adjust as desired.
Add in the chiffonade mixed greens and dressing then toss to coat. Taste & adjust seasoning again if needed.
Lentil Salad is best served cold or room temperature.
Marinated Lentils:
- 4 cups lentils, cooked
- 1/4 cup red wine vinegar
- 1/4 cup EVOO
- 1 tsp honey
Place all ingredients in a large bowl & stir to combine. Cover (or transfer to a jar) & store in the fridge – I can’t tell you how long they will last because our’s NEVER last more than a day or 2! They are just that good – alone or thrown into salads or anything else!
Tips & Substitutions:
- Use any vegetables you normally like to eat – use what you love. Just know that this is a great way to hide veggies that you or your family wouldn’t otherwise like.
- Mustard greens can be spicy – we LOVE them cooked or raw but if you only like the mildness of greens like kale or lettuce, use that.
- Vinegar – I use red wine or apple cider. If you want a slightly sweet kick or an Asian flavor, use rice wine vinegar. Again, it’s all about what you like. Experiment with it & have fun.
- Beans – sub out the lentils with any bean you like. Some of our favorites are garbanzos (chickpeas), black eyed peas (a southern fave) & black beans. I just wouldn’t marinate the substitutions.
That’s it! This recipe is just that simple & delicious. If you give it a try, let me know how you like it.
And don’t forget to save it for later & share with your friends!
