This salad is packed with vegan protein, making it filling but without being heavy. Super easy and fast to make, a winner all around!
Herb Lentil Salad
About 30 min, makes 2 servings
Around 10-15 sprigs of flat leaf parsley, chopped chopped
1/2 cup (1 dl) beluga lentils
1 teaspoon olive oil
1 small yellow or red bell pepper, de-seeded and chopped
The juice and zest of half a lemon
1-2 teaspoons of dijon mustard
10 grape tomatoes, halved
4 sprigs of dill, chopped
5 basil leaves, finely chopped
10 kalamata olives, pitted and sliced
Salt and pepper to taste
Make it like so;
Cook lentils according to the instructions on the packaging. I usually soak them for 1h in water before, but it’s up to you!
Combine salad ingredients in a bowl.
Squeeze the lemon into a small bowl.
Add the zest and oil and whisk it with a forsk.
Add the mustard and whisk until it has formed its desired consistency.
Combine all ingredients in the big bowl and serve!
