Simple Lentil Salad
Simple Lentil Salad! Made with lentils, mushrooms, green onions, olives and drizzled with a balsamic vinegar salad dressing. Super simple to make, and so delicious and refreshing!
There are endless ways that you could customize this lentil salad, like adding feta cheese or different kind of herbs.
Looking for more lentil recipes? Here are a few of my favorites: Couscous and Lentil Salad and Lentil Cumin Soup.
Yield: Serves 4
- 1 cup lentils, picked over to remove any stones
- 12 medium mushrooms, sliced
- 3/4 cup sliced green onions
- 1 cup chopped fresh cilantro
- 3/4 cup sliced black olives
- 1/4 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 3 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- salt & pepper to taste
Place the lentils in a pot. Add 3 cups water and curry powder. Cover the pot and bring to a boil. Reduce heat to medium and cook covered until lentils are tender, about 30-35 minutes. Drain and set aside.
Meanwhile heat 2 tablespoons olive oil in a frying pan over medium-high. Add mushrooms and sauté until mushrooms are golden and all liquid is absorbed.
Add turmeric powder and cook for 2 minutes.
Combine lentils, mushrooms, green onion, cilantro and black olives in a large mixing bowl.
Whisk 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, salt and pepper together in a small bowl. Pour the dressing over the salad and toss to coat. Serve at room temperature.
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