Spring Lentil Salad (Vegan). A delicious, healthy, Greek-inspired lentil salad recipe, loaded up with spring veggies, lemon and fresh mint served over optional yogurt sauce. The farmers market is overflowing with the most beautiful spring produce! Depending on your lentils, you would have to keep a watch.

I haven't been to a household in India where Dahl isn't cooked at least once a day. Living in France made me discover a brand new. Depending on your lentils, you would have to keep a watch. You can have Spring Lentil Salad (Vegan) using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spring Lentil Salad (Vegan)

It's 1 cup of dry raw green lentils.
Prepare 2 of medium sized tomatoes cubed.
You need 4-5 of shallots chopped coarsely.
It's 1 of large cucumber diced.
You need 1 of apple (I used red apples).
Prepare of Few sprigs of mint.
Prepare 2 tbsps of finely chopped mint.
It's 2 of tsps freshly squeezed lemon juice.
It's of Few walnuts (as per your liking).
Prepare of Dry chia seeds for garnish.
It's 2 of medium sized potatoes par boiled and unpeeled.
Prepare 3 cups of stock (any flavor).
Prepare 2 of tsps sweet paprika powder.
You need 2 of garlic cloves.
It's of Some olive oil.
It's of Salt as per taste.
It's of For the sauce.
You need 3 tbsps of good quality Balsamic vinegar.
Prepare 1 tbsp of honey.
It's 1 tbsp of dijon mustard.

Depending on your lentils, you would have to keep a watch. Depending on your lentils, you would have to keep a watch. Easy Spring Lentil Salad The baby's sleeping, the baby's sleeping: quick, write about lentils! The truth is what I really want to write about is the soft spring rain (not even sure we can call it that as it feels more like a mist) and the pillowy cherry blossoms gracing what feels like every street in Seattle.

Spring Lentil Salad (Vegan) instructions

Preheat the oven to 250°C.
While the oven is being preheated, add lentils and stock of your choice on a casserole and cook it for at least 13 mins. Depending on your lentils, you would have to keep a watch. The goal is to cook the lentils al dente. Some lentils like whole moong might take as long as 20 mins until al dente..
Meanwhile, in an oven tray, place your unpeeled parboiled potatoes. Sprinkle some salt and paprika. Add roughly crushed garlic, a dash of olive oil and give it a nice mix with your hands. Put the potatoes in the oven and let them bake for at least 15 mins..
While the potatoes are getting baked, you can work on the other ingredients. Take the cubed apples and sprinkle some lemon juice on them and keep them aside in the fridge for at least 5 mins..
Once the lentils are cooked, strain out the water and leave them out to cool. Once they are nicely cooked down and dried up, throw in all the chopped vegetables and apples. Give it a nice gentle toss and keep your salad bowl in the fridge..
Take out the potatoes from the oven. Squish them lightly so that they break a little. Throw in a dash of balsamic vinegar and put them back for another 15 mins. You want to cook them until they become crunchy and golden..
For the sauce, mix all the ingredients together and voila!.
Once your potatoes are baked. It's time to start plating! Toss your salad in a bowl, garnish with chia seeds and nuts. Add the baked potatoes and some mint leaves. Sprinkle some sauce and you won't regret it!.

This veggie packed lentil salad is the perfect summer salad. It's full of crunchy raw vegetables and tastes wonderfully fresh. The protein-packed lentils make it a nutritious and satisfying standalone meal. Summer is arriving and that means that a lot of tasty vegetables are also coming into season. I'm sad because I love the sun and the warm weather and the summer is almost gone.