Black Lentil Salad Recipe Vegan: Easy and Delicious Ideas

Looking for a delicious, nutritious, and easy-to-make vegan salad that will satisfy your taste buds and fuel your body? This black lentil salad recipe vegan is a perfect choice!

Black lentils, also known as beluga lentils, are small, shiny, and packed with protein, fiber, and essential nutrients. Combined with fresh vegetables, herbs, and a zesty dressing, this salad delivers a wonderful medley of flavors and textures.

Whether you’re meal prepping for the week, hosting a casual dinner, or just craving a wholesome plant-based dish, this salad is incredibly versatile and filling. It’s great served as a main course or a side dish, and it holds up well in the fridge, making it ideal for busy lifestyles.

Plus, it’s completely vegan and gluten-free, so it accommodates a wide range of dietary preferences.

Let’s dive into the recipe so you can enjoy this vibrant, healthy salad any time!

Why You’ll Love This Recipe

This black lentil salad is a fantastic blend of nutrition and flavor. The lentils provide a hearty protein boost, making it a perfect meal for vegans and vegetarians alike.

The combination of crunchy vegetables and fresh herbs adds a refreshing contrast to the earthy lentils, while the tangy lemon dressing ties everything together beautifully.

It’s quick to prepare, budget-friendly, and easily customizable. You can add your favorite veggies or nuts to suit your taste.

Not to mention, it’s an excellent make-ahead dish that tastes even better the next day once the flavors have melded together.

Plus, if you love exploring vegan recipes, you might enjoy checking out our Costco Vegan Mushroom Stew Recipe for another hearty plant-based meal.

Ingredients

• 1 cup black beluga lentils, rinsed and drained
• 3 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup toasted walnuts, chopped (optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: 1/4 teaspoon smoked paprika for extra depth

Equipment

• Medium saucepan with lid
• Colander or fine mesh strainer
• Large mixing bowl
• Whisk or fork for dressing
• Cutting board and sharp knife
• Measuring cups and spoons

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for 20-25 minutes or until lentils are tender but still hold their shape. Avoid overcooking to prevent mushiness.
2. Drain and cool: Once cooked, drain any excess liquid and transfer the lentils to a large mixing bowl to cool. Let them come to room temperature or chill in the fridge if you prefer a cold salad.
3. Prepare the vegetables: While lentils are cooking, chop the cherry tomatoes, cucumber, red onion, parsley, and mint. If using walnuts, toast them lightly in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop roughly.
4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, salt, pepper, and smoked paprika if using. Adjust seasoning to taste.
5. Combine all ingredients: Add the chopped vegetables, herbs, and walnuts to the cooled lentils. Pour the dressing over the salad and toss gently to combine all flavors evenly.
6. Rest and serve: For best results, let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Garnish with extra herbs if desired.

Tips & Variations

“If you want to add a bit more protein and texture, try tossing in some cooked quinoa or chickpeas.”

Here are some ways to customize this salad:

• Add avocado: Dice a ripe avocado for creaminess and healthy fats.
• Spice it up: Include a pinch of crushed red pepper flakes or a diced jalapeño for some heat.
• Use different nuts or seeds: Try toasted almonds, pumpkin seeds, or pine nuts instead of walnuts.
• Swap herbs: Cilantro or basil can replace mint or parsley for a different flavor profile.
• Make it a meal: Serve atop mixed greens or alongside grilled tofu or tempeh.

Want to explore more vegan dishes? Check out our Collard Green Casserole Recipes for a tasty, comforting side dish.

Nutrition Facts

Serving Suggestions

This black lentil salad is incredibly versatile. Serve it chilled or at room temperature as a hearty lunch or light dinner.

It pairs beautifully with warm pita bread or crusty artisan bread for soaking up the delicious dressing.

For a fuller meal, enjoy it alongside roasted vegetables or grilled plant-based protein like tofu or tempeh. It also works well as a vibrant topping on a bed of greens or mixed into whole grain bowls.

For more ideas on wholesome meals, you might like our Chicken Shrimp And Broccoli Recipes which include vegan-friendly options and creative ways to boost your nutrient intake.

Conclusion

This black lentil salad recipe vegan is a perfect blend of taste, texture, and nutrition. It’s easy to prepare, making it ideal for busy weeknights or meal prepping Sundays.

The combination of protein-rich lentils, fresh vegetables, and a zesty dressing creates a refreshing and satisfying dish that everyone will love.

Not only is it delicious, but this salad also supports a healthy lifestyle with its rich fiber, vitamins, and minerals. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this recipe is a wonderful go-to option.

Don’t forget to bookmark it and try other exciting recipes like our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge your sweet tooth later with the Cinnamon Pecan Ice Cream Recipe.

Enjoy cooking, and happy eating!

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