Cold Lentil Salad (Vegan) – Easy Healthy Recipes

1 cup dried French lentils -rinsed
3 cups water
3 green onions -chopped
3-4 Persian cucumbers
1.5 cups cherry tomatoes -chopped
1 lemon
1-2 tbsp extra virgin olive oil (omit or replace with Tahini for WFPB & Plantricious diets)
1/4 cup fresh dill -roughly chopped
2 tbsp fresh parsley leaves -chopped
2 tbsp basil leaves -torn or thinly sliced
1 pinch sea salt + more to taste
1 leaf bay

Add the lentils, water and bay leaf to medium size heavy pot. Bring to a boil and season with a good pinch of sea salt. Simmer uncovered for about 12 to 15 minutes or until the lentils are cooked through but still with an al dente texture. Drain in a colander and rinse immediately under cold water. Discard the bay leaf. Refrigerate lentils until needed or chilled to your liking.

1 cup dried French lentils,1 pinch sea salt,1 leaf bay,3 cups water
Meanwhile slice the cucumbers into thin rounds or chop into squares to your liking. Add them to a salad bowl together with the tomatoes, onions, dill, basil and parsley. Add the chilled lentils and drizzle over the top with the olive oil. Squeeze the lemon juice over the top to your liking and gently toss everything to coat well.

3-4 Persian cucumbers,1.5 cups cherry tomatoes,1 lemon,1-2 tbsp extra virgin olive oil,1/4 cup fresh dill,2 tbsp fresh parsley leaves,2 tbsp basil leaves,3 green onions
Taste as you go and adjust seasonings to taste with more sea salt and extra lemon juice.

WFPB & Plantricious – to make the salad wfpb compliant make sure to completely omit the oil or replace it with tahini.
Mediterranean Twist – replace the green onions with red, add some black olives and sprinkle with vegan feta cheese on top. (Violife makes the best block of plant based feta on the market).