Herby Mediterranean Lentil Salad: Dil-iciously Simple

Plant based wholesome bowl for a happy gut.

Low carb, refreshing salad rich in plant based protein and fiber, and bursting with antioxidants. The combination of fresh herbs and crunchy veggies is a feast to your senses.

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Herby Mediterranean Lentil Salad: Dil-iciously Simple

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Total Time:

45min

Yield:

2 servings

Print this Recipe

If you want a salad that tastes like sunshine and is secretly packed with superpowers, this is it. It was the third winner of our recent 30 day low carb challenge for a reason! This bowl is a phenomenal source of plant-based protein and fiber (hello, happy gut!), and it's absolutely bursting with antioxidants from the fresh dill, coriander, and red pepper.

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Ingredients

100g of brown or green lentils (soaked overnight)*

6 broccolini spears

12-15 cherry tomatoes

½ small cucumber

½ small red pepper

3 Tbsp extra virgin olive oil

1Tbsp fresh lemon juice

A large handful of fresh dill

A large handful of fresh coriander

salt and pepper to taste

Instructions

1. Soak the Lentils Overnight: Place the 100g of lentils in a bowl with enough water to cover them. Leave at room temperature for at least 8 hours or overnight.
2. Cook the Lentils: Drain the soaked lentils and rinse them well. Bring a pot of fresh water to a boil, add the lentils, and let them cook on medium-high heat for about 15-20 minutes until thoroughly cooked but still holding their shape. Strain and set aside to cool slightly.
3. Sauté the Broccolini: While the lentils cook, wash the broccolini. In a pan, drizzle a small amount of olive oil and sauté the spears over medium heat until cooked but still al dente (tender-crisp). Season with salt and pepper.
4. Chop the Veggies: Wash and finely chop the cherry tomatoes, cucumber, and red pepper.
5. Clean the Fresh Herbs: Place the dill and coriander in a bowl with water. Gently lift the leaves from the water, careful not to pick up any grit that has sunk to the bottom. Pat the herbs dry with a cloth or kitchen paper, then finely chop them.
6. Dress and Assemble: In a large mixing bowl, gently toss the cooled lentils, sautéed broccolini, chopped vegetables, and all the fresh herbs. Drizzle generously with **3 Tbsp of olive oil** and **1 Tbsp of lemon juice**. Season with salt and pepper to taste.

Chef’s Notes

Tip: Soaking Lentils: Soaking is essential because it drastically reduces the cooking time and aids digestion by breaking down anti-nutrients.

Tip: Spice it Up: For an extra anti-inflammatory kick, whisk a pinch of turmeric and cumin into the olive oil before dressing the salad.

Storage: Store the ingredients separately in airtight glass containers in the fridge. The lentils for up to 4 days, fresh vegetables and cooked broccolini for up to 3 days.

Allergens: Allergen-Free of the top 8 common allergens (contains legumes).

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