Coral Lentil Salad with Crunchy Vegetables
A protein-packed, colorful salad ready in a flash.
- Prep time: 15 minutes
- Cook time: 10 minutes
Coral lentils are a bit of legume magic: they cook quickly, they're mild, and they soak up all the flavors you throw at them. Here, we pair them with crunchy vegetables and a walnut oil vinaigrette that brings everything to life. Perfect for a light lunch or as a side to a heartier dish.
Ingredients
Recipe steps
Cook the lentils
Rinse the coral lentils under cold water and remove any debris. Pour them into a saucepan with the water, bring to a boil, then let them cook for about 8 minutes: they should be tender but still slightly firm. Drain them and run them under cold water to stop the cooking.
Prepare the vinaigrette
In a small bowl, whisk the walnut oil with the raspberry vinegar. Add the minced garlic, and season with salt and pepper to taste.
Chop the vegetables
Cut the red bell pepper and cherry tomatoes into small cubes. Dice the zucchini into a fine brunoise.
Assemble the salad
In a large salad bowl, mix the cooled lentils with the bell pepper, cherry tomatoes, and zucchini. Pour over the vinaigrette, add the dried parsley, and gently toss everything together.
Tips and variations
- No walnut oil? Olive oil or hazelnut oil will work just as well.
- You can swap the raspberry vinegar for balsamic vinegar or lemon juice for a tangier kick.
- Add a handful of crushed walnuts or pumpkin seeds for even more crunch.
Anti-waste tips
Got leftover bell pepper? Cut it into strips and store it in a jar with olive oil and herbs for homemade antipasti.
The tops of your vegetables can be blended into a pesto or added to a soup.
