Mediterranean Red Lentil Salad
Sarah
An Easy, Delicious, Mediterranean Red Lentil salad recipe. Packed full of red lentils, toothsome chickpeas, coated in a dressing of warming spices and tangy lemon. Quick, healthy, vegan, AND yummy?! Yep! This lentil salad recipe truly does it all.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Salad
Cuisine Mediterranean
Lentil salad base:
- 2½ cup vegetable stock
- 1½ cup red lentils washed
- 1 clove garlic diced
- 1 cup chickpeas cooked
- 2 green onion thinly sliced
Dressing:
- ⅛ cup fresh lemon juice
- ⅛ cup extra virgin olive oil
- 1 tablespoon dried mint
- ½ teaspoon allspice ground
- ¼ teaspoon cinnamon ground
- 1 small garlic clove mashed
Serve with:
- Baby Spinach
- Dried Apricots sliced
- Pistachios coarsely chopped
Lentil Salad Base:
In a medium pot over medium-high heat, bring broth, lentils, and garlic to a boil: reduce heat to medium-low.
Add the chickpeas and cook for 3-5 minutes. It's important not to overcook the lentils, or they'll fall apart. Before the lentils have fully cooked, remove from heat, transfer to a bowl, add the green onions. Stir gently.
Cover the bowl with a lid and continue with the making the dressing. The lentils will finish cooking from the residual heat.
Spiced Dressing:
Add all of the ingredients into a small jar with a lid. Seal the lid, and shake all the ingredients together.
Remove the lid from the lentils and pour the dressing onto the lentils. Mix. Let the salad sit for 10 minutes.
Assemble:
Arrange the baby spinach into a shallow bowl.
Spoon the lentil mixture onto the salad.
Top with apricots and pistachios.
Serve at room temperature.
Keyword red lentils, salad, vegan mediterranean meals, Warm red lentil salad