It looks like lately I can’t seem decide if the recipe I’m sharing should be called one thing or another.
I hesitated calling this chopped herbs and lentil salad a ‘salad’. I felt it lacked the (non-herb) leafy green component that most standard salads have. This however, is a tasty amalgamation of chopped herbs, lentils and vinaigrette – so I guess that does make it a salad.
It’s very simply assembled, and highly adaptable, I’ve thrown in roasted asparagus in some instances, and I reckon you could use some other type of beans.
For convenience, the lentils can be cooked in advance and stored in the fridge for use when needed. Also, try substituting other greens like watercress and spinach for the herbs. It’s a forgiving salad; chard is a good one to use during the colder months
I won’t go into how much I adore lentils because I’ve said it enough with every lentil recipe I’ve shared, yet there’s something spectacularly awesome about lentils and mustard vinaigrette that bears repeating.
The tender lentils soak up the creamy vinegary flavours of the vinaigrette; it becomes velvety, with savoury tanginess, just the right seasoning earthy lentils need.
Basil and Parsley add body and subtle herby notes to this wonderful fusion of lentils and mustardy dressing.
It’s satisfying and makes a substantial meal, best serves with a side of crusty bread, flatbread or socca if you’re so inclined like me. I also love a small sprinkle of dried barberries to add some tartness to the salad.
The lentil is really the hero here; it’s no wonder that it’s become one of my favourite protein sources, plus it’s pretty inexpensive.
I make a huge batch and eat it over the cause of the week; the texture softens and becomes more velvety which makes it particularly satisfying.
[Tweet ” A simple and tasty protein-rich chopped herbs and lentil salad. #vegan #glutenfree “]
- 1 cup Puy/French green lentils
- 3 cups water
- 1 garlic clove
- 1/2 teaspoon salt or to taste
- 2 teaspoons strong mustard
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1 cup packed flat-leaf parsley leaves, chopped
- 1 cup packed basil leaves, chopped
- 1 small onion, chopped
- Pinch of salt and freshly ground black pepper to taste
- Rinse lentils thoroughly and combine with water in a pot, add garlic and cook over medium-high heat
- Bring to a boil and cook uncovered for 15 – 20 minutes until tender but still firm. (Add water if needed to ensure lentils are completely submerged in water while they cook)
- Add salt, reduce heat and let lentils cook for an additional 5 minutes
- Drain water from lentils, discard garlic and set aside
- In a small bowl, whisk the mustard and lemon juice and maple syrup together
- Drizzle in the olive oil to make an emulsion
- Add the garlic powder, lemon zest, pepper flakes and salt
- Combine lentils, parsley and basil in a large bowl
- Pour dressing over salad and toss gently to coat
- Allow salad to sit at room temperature for about 30 minutes
- Taste and adjust seasoning (salt, pepper, lemon juice etc.) to taste