Drain and let them cool completely. See also Quick & Healthy Tuna Fish Salad Recipe
2. Prepare the vegetables:
Finely slice the shallots and red onion.
Cut the half green bell pepper into small cubes.
Chop the garlic clove and flat-leaf parsley.
3. Prepare the dressing:
In a large salad bowl, combine the olive oil, red wine vinegar, and whole-grain mustard.
Add salt and pepper and mix well.
4. Assemble the salad:
Add the cooled lentils to the salad bowl.
Fold in all the sliced vegetables, garlic, and parsley.
Gently toss to coat the lentils with the dressing.
5. Refrigerate (optional but recommended):
Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to develop. Tips & Advice:
For a touch of crunch, add some crushed walnuts or sunflower seeds.
This salad can be stored for 2 to 3 days in the refrigerator in an airtight container.
It can be served as a side dish with grilled fish, fresh goat cheese, or even a poached egg.
See also 5 Great Salad Recipes
Conclusion:
Simple, nutritious, and full of flavor, this cold green lentil and shallot salad is a great way to enjoy the benefits of legumes every day. Whether for a quick lunch or a light dinner, it’s sure to delight your taste buds!
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