In our pantry, you are sure to find some kind of lentils at all times. We usually keep red lentils ready for a curry and green lentils ready for salads. Lentils are full of protein and are good for your health. But that’s not why we keep them handy. We keep them around because they are versatile and perfect for your lunchbox too.
With summer coming and the weather heating up, this salad is a perfect and light option. You may or may not be spending more time outside but this salad will definitely please any friends you share it with. Since it’s easy to carry, you can bring it to a picnic or any potluck. We can call this recipe a basic because there are many ways that you can change it.
Lentil salads are not as popular as quinoa salads but here’s why. People may think that quinoa is easier to make into a salad. But this recipe will change the way that you think. The French knew what they were doing when they made this recipe.
French Lentil Salad
1 cup dried lentils, soaked overnight
5 kale leaves, thinly chopped
10 cherry tomatoes, quartered
- 1/2 chopped red onion
1/4 cup chopped mint
- salt and pepper, to taste
juice of 1 lemon
1 tablespoon agave syrup, honey or maple syrup
3 tablespoons olive oil
In a small saucepan, cook the lentils, about 15 minutes if soaked overnight.
Drain the lentils and lets them cool down, 15 minutes.
In a large salad bowl, place the kale, tomatoes, onions and mint.
In a small mixing bowl, mix the lemon, agave and olive oil. Add the dressing and lentils to the salad bowl.
Mix until everything is evenly distributed. Add salt and pepper, to taste. Refrigerate until ready to serve.