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Simple Lentil Salad | Well and Full | #recipe #salads #beets #lentils
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Simple Lentil Salad

This Simple Lentil Salad is made with colorful chioggia beets and watermelon radishes, fresh parsley, and a delicious dressing! Don't be intimidated by the long list of ingredients - it's mostly pantry items and spices!
Course Lunch, Salad
Keyword beets, lemon, lentils, parsley, radishes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 as a side
Calories 362kcal

Ingredients

Lentil Salad

  • 2 Cups Uncooked Lentils
  • 1 Cup Chopped Fresh Parsley
  • 1/4 Cup Roasted Salted Sunflower Seeds
  • 1 Chioggia Beet thinly sliced
  • 1 Watermelon Radish thinly sliced

Salad Dressing

  • 1/4 Cup Extra Virgin Olive Oil
  • Juice from 1/2 Lemon
  • 1 Tbsp Dijon Mustard
  • 1/2 Tbsp Honey
  • 1/2 Tsp Salt or more, to taste
  • 1 Tsp Dried Parsley
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Hot Paprika
  • 1/4 Tsp Cumin
  • 1/2 Tsp Thyme
  • 1/2 Tsp Tarragon

Instructions

  • To begin, cook your lentils in SALTED water for as long as your lentil package instructs. Don't skip the salt - it adds a lot of flavor to the salad!
  • While lentils are cooking, make the dressing. Combine all ingredients into a bowl and whisk until evenly combined. Taste, and adjust seasonings to your preference.
  • Prep your beet and radish by washing and peeling off any dirty/bruised parts of the vegetable. Carefully using a mandoline slicer, slice the beet and radish into thin slices. Alternatively, carefully cut them using a knife. Once you have your slices, stack them and cut them into fourths.
  • Also, prep your parsley by washing, drying, then chopping.
  • Once the lentils are done cooking, drain and rinse off any leftover cooking liquid. Let lentils cool slightly (they don't have to be cold, just not piping hot).
  • Add to a bowl with the sliced beets, radishes, and parsley. Pour over the dressing, and mix until well combined. Top with the roasted, salted sunflower seeds.
  • Serve and enjoy!

Notes

  • Be sure not to skip the salt when cooking your lentils. No, cooking in salt water does NOT make them tough - this is a myth! ;)
  • Keep this salad refrigerated until serving. You can also take the salad out about 30 minutes before serving to bring to room temperature, or you can microwave it to your liking!
  • This salad will keep in the fridge for 4-5 days.

Nutrition

Calories: 362kcal | Carbohydrates: 45g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 273mg | Potassium: 855mg | Fiber: 21g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 6mg
https://wellandfull.com/2025/03/simple-lentil-salad/
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