Lemony Lentil & Herb Salad
Method
Prepare the lentils: Place the cooked lentils in a large bowl. If they are still warm, allow them to cool slightly so the herbs remain fresh and vibrant.
Add the vegetables: Fold in the cucumber, cherry tomatoes, red onion and Kalamata olives. Add the parsley, mint and dill.
Make the dressing: Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard and cumin. Season with black pepper and a small pinch of salt.
Combine: Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.
Finish: Sprinkle with toasted pumpkin seeds and an extra handful of fresh herbs. Serve at room temperature or chilled.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, add 80 g shelled edamame per serving. This bright Mediterranean lentil salad is packed with fresh herbs, vegetables and fibre. Lemon, cumin and Dijon create a lively dressing that brings the earthy lentils to life, while pumpkin seeds add a satisfying crunch.
Nutrition Facts
Per serving
