Easiest Way to Prepare Tasty Spring Lentil Salad (Vegan)

Spring Lentil Salad (Vegan). Depending on your lentils, you would have to keep a watch. The goal is to cook the lentils al dente. This warm, vegan spring lentil salad is the perfect spring dish!

While I do love some root veggies (ok, especially in the form of fries) fresh young spring greens and herbs are pretty amazing. This salad is an ode to those new green things everywhere: hearty and filling lentils combined with lots (really lots!) of fresh herbs and vegetables with a light dressing. 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 it.

Ingredients of Spring Lentil Salad (Vegan)

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

The goal is to cook the lentils al dente. This one would be great for all the spring and summer potlucks and cookouts, and it happens to be vegan friendly. Vegan Lentil Salad with Brown Rice. Make the dressing: In a small bowl, whisk together the oil, vinegar, honey, mustard, salt, shallot and pepper.

Spring Lentil Salad (Vegan) step by step

1. Preheat the oven to 250°C.
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. For the sauce, mix all the ingredients together and voila!.
8. 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!.

When the lentils are done cooking, drain them and scoop into a large salad bowl. Remove and discard the bay leaf. Fold the asparagus mixture into the bowl and dress while everything is warm. Prepare pasta according to package instructions, with heavily salted cooking water. While the pasta is cooking, add olive oil, garlic and red chili flakes to a large bowl.