Rainbow Lentil Salad

Topshot of a lentil salad with colorful vegetables and feta cheese

Rainbow lentil salad with wholesome goodness of lentils, veggies and feta cheese, sprinkled with olive oil, pepper and lime juice. Perfect meal option in itself. Warning - this salad can be mind-bogglingly tasty, easy to assemble and chock-a-block full of nutrition too

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Main Course, Salad

Cuisine: Fusion, Indian, Lebanese, Mediterranean

Servings:

Calories: 151kcal

Author: Sonia

Ingredients

100 g or ½ cup whole red lentils/ masoor dal soaked for 20 minutes
1 onion sliced lengthwise
2-3 garlic pods minced
1 cucumber cubed
1 sweet potato boiled/ roasted, cubed
2 to matoes chopped
2 carrots sliced
70 g or 1 cup red cabbage shredded
28 g or 1 ounce feta cheese substitute with avocado for vegan option

For the dressing

1 tsp freshly ground pepper
salt to taste
1 tbsp lemon juice
1 tbsp extra virgin olive oil

Instructions

Bring 2 cups of water to boil in a pan and add lentils with a pinch of salt. Once the lentils are al-dente, turn off the heat, remove any foam formed on top. Set aside to cool.
Once cool, mix all ingredients listed above.
In a small jar, add freshly ground pepper, salt, olive oil & lime juice. Shake well and add the dressing to the salad.
Toss the salad and devour!

Notes

If using canned lentils, transfer the contents of the can in a microwave-safe bowl, heat for 2 minutes and then proceed with the recipe.
Adding the dressing over warm lentils packs in more flavor. If you're doing this, add dressing first, and add in the veggies later once the lentils are cooled.
This salad refrigerates beautifully for about 2-3 days. Store in an airtight container and allow to come to room temperature before consuming.

Nutrition