This lentil salad is a go-to favourite for weekday lunches. It is a simple and quick recipe that you can make a big batch of and enjoy all week long. The salad also is a great side dish to grilled fish, chicken, or topped with a fried egg.
6-8 Servings | Prep Time: 20 Minutes | Total Time: 45 Minutes
2 cups dried lentils
1 chopped bell pepper
1 finely diced red onion
2 finely minced garlic cloves
1 cup diced butternut squash, cooked until tender
½ cup corn kernels (fresh or defrosted from frozen)
½ cup peas from pod peas
6 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp grainy Dijon mustard
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste
- Bring 2 cups of lentils and 6 cups of water to a boil over medium-high heat in a medium-sized pot and cook for approximately 15-25 minutes or until lentils are tender but NOT MUSHY!
- While the lentils are cooking, begin chopping your vegetables for the salad and add to a large bowl or airtight container.
TIP: This is an opportunity to use your favourite seasonal vegetables. If you are planning on eating the salad over a few days, heartier vegetables like peppers, corn and peas hold up better in the long run than tomatoes and cucumbers that have a high water content.
- Drain the lentils well in a colander and allow to cool to room temperature.
- In a mason jar, combine the dressing ingredients and shake well until combined.
- Once the lentils have cooled, add to the vegetables and drizzle the finished dressing over the lentils. Toss to combine.
- Store in an airtight container in the fridge for 3-5 days.
TIP: This salad tastes better the longer it sits, so making it the night before is a great idea.