Mediterranean Red Lentil Salad
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.
Ingredients
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
Instructions
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.