Tinned lentil salad
This colourful and tasty canned lentil salad has been with me all summer. It is quick to make, fresh and healthy and of course you don't even have to turn on a cooker to prepare it. This recipe goes straight into the '5-minute recipes for when I don't feel like cooking' archive. You can serve it as a vegan starter for a good dose of vegetable protein. Legumes are a mainstay of vegan cooking, so I recommend you also try this mango lentil curry, or these tofu and chickpea meatballs or this vegan bean burger.
Other summer salads you might like: also try this vegan watermelon and feta salad, these rice noodles with vegetables and peanut sauce or this crispy Tuscan panzanella.
Why you'll love this smoked tofu recipe
Use pre-cooked lentils: Simple and cheap pre-cooked canned lentils will be a good option. Of course, you can also use dried lentils and cook them according to the directions on the packaging.
Summery: this lentil salad is summery in its colours and flavours.
Light: Although this salad is light, it is very nutritious and will not weigh you down during the hot summer months.
How to make lentil salad
Actually, there will be very little to prepare for this salad, but you will have to follow a few tricks:
- Cut the vegetables: you'll only have towash and cut the vegetables and fruit, and prepare a sauce. In this salad there are cucumbers, red cabbage, pepper, carrots, mango, avocado and spring onion.
- Rinse the lentils: Remember to Rinse your lentils after draining them from the liquid in the can. Ideally pour the entire contents of the can of lentils into a colander and then rinse them under running water.
Storage tips:
You can prepare your lentil salad in advance without dressing it. Once dressed, you can store your salad in an airtight container for up to 24 hours.
Now that you have all the information to make a fabulous lentil salad, you just have to get to work. Have fun in the kitchen!
Rainbow lentil salad
Ingredients
- 1 tin cooked lentils 1.18 oz
- 1/2 mango cut into cubes
- 1/2 avocado cut into cubes
- 1 spring onion finely chopped
- 2 handfuls cucumber cut into rounds
- 2 handfuls red cabbage finely cut
- 1 bell pepper red
- 2 carrots cut with a peeler
For the sauce
- 1 tsp mayonnaise
- 1 Tbsp Olive oil
- 1 tsp mustard
- as needed salt & pepper
- as needed water
Instructions
- Open the can of lentils, empty them into a colander, and rinse the lentils under running water.
- Cut all vegetables as described above.
- Put the lentils and vegetables in a bowl and make the sauce.
For the sauce
- Put all the ingredients for the dressing in a jar or in the bowl where you will make the salad. Mix with a spatula (or shake the jar) and add salt and pepper to taste.
- Season your lentil salad with the dressing and mix well.Your salad is ready to be enjoyed!
I'll see you at the next recipe!
