I’ll just come right out and say it – it’s super intimidating for any food blogger to present a lentil salad recipe after the advent of the Best Lentil Salad, Ever by Sarah B. of My New Roots. I’ve tried it, and it IS pretty darn amazing (except that I don’t like dried fruit in savory salads!!). But today I humbly submit my own version of the “best” lentil salad ever, made with my favorite spices and simply tossed with my favorite two accoutrements – sunflower seeds and parsley.
I’ve actually had this recipe in my back pocket for almost a year, but I was unhappy with how the original photos came out and wanted to re-shoot them. (A task which I sorely procrastinated on). But my best friend took the day off from work a few weeks ago, and came over to help me work on this salad and re-take the photos. (Recipe creating is so much more fun when you have a sous-chef!!) So here it is, finally – my favorite lentil salad. I hope you all love it! :)
Green Lentil Salad
Ingredients
Lentils
- 1 Cup Green Lentils
- Water for cooking
Dressing
- Juice from 1/2 Lemon
- 2 Tbs Extra Virgin Olive Oil
- 1 Tsp Dried Parsley
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/2 Tsp Dried Basil
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Chili Powder
- 1/8 Tsp Cumin
- 1/8 Tsp Coriander
- 1/4 Tsp Turmeric
- Sprinkle of Cayenne optional
The Rest of the Salad
- 1/2 Cup Sunflower Seeds
- 1/2 Cup Parsley chopped
Instructions
- Start by cooking the lentils much like you would pasta. Bring a pot of water to boil, then add in lentils. Cook for about 15 minutes. When done, drain and let cool.
- Make dressing by mixing lemon juice, olive oil, and spices in a little bowl.
- In a bowl, combine lentils, sunflower seeds, and parsley. Add in dressing and stir until evenly combined.
- Serve and enjoy!
Link of the Day:
In the spirit of lentils, I’m seriously eyeing these lentil-stuffed acorn squash rings by Pure Ella!
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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