Lentil Salad With Diced Veggies Mint Ginger Dressing Recipe

I just tried making this green lentil salad and it’s legit amazing – I mixed cool, tender lentils with crunchy veggies, fresh mint, and a zesty lemon ginger dressing and I’m honestly obsessed with how it turned out, even on my craziest days.

I love trying tastes in my Lentil Salad With Diced Veggies Mint Ginger Dressing. I like the mix of earthy green lentils with fresh cucumber, red bell pepper, roma tomatoes, and red onion.

My salad gets a zing from mint, ginger, olive oil and lemon juice for a nutritious boost.

Ingredients

• Green lentils: Rich in protein and fiber, adding hearty texture and nutritional boost.
• Cucumber: Crisp and refreshing, it gives a light crunch and hydrating benefits.
• Red bell pepper: Offers a subtle sweetness with lots of vitamin C for immune support.
• Roma tomatoes: Juicy and tangy, they add a burst of flavor and vital antioxidants.
• Fresh mint: Provides a cool and aromatic note that brightens up the salad.
• Fresh ginger: Adds a zingy, mildly spicy kick, improving digestion and taste complexity.

Ingredient Quantities

• 1 cup green lentils, rinsed and cooked in about 3 cups water or veggie broth (you can add a bay leaf if you want)
• 1 medium cucumber, diced into small pieces
• 1 red bell pepper, chopped roughly
• 2 roma tomatoes, diced (if you dont have roma tomatoes, use any fresh tomatoes you like)
• 1 small red onion, finely chopped
• 1/3 cup fresh mint leaves, roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (or lime juice if you prefer)
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste

How to Make this

1. Rinse 1 cup of green lentils and then cook ’em in about 3 cups of water or veggie broth, you can add a bay leaf if you like, until they’re tender, about 20-25 minutes then drain and let cool.

2. Dice 1 medium cucumber into small pieces.

3. Roughly chop 1 red bell pepper into bite sized chunks.

4. Dice 2 roma tomatoes (or any fresh tomatoes you have) into cubes.

5. Finely chop 1 small red onion.

6. Roughly chop 1/3 cup of fresh mint leaves.

7. In a large bowl, combine the cooled lentils, cucumber, red bell pepper, tomatoes, red onion and mint.

8. In a small bowl, mix 2 tablespoons olive oil with 2 tablespoons lemon juice (or lime juice), add 1 teaspoon grated fresh ginger, and season with salt and pepper to taste.

9. Pour the dressing over the lentil and veggie mixture, and toss gently so everything is well combined.

10. Let it chill in the fridge for about 30 minutes before serving so the flavors can blend. Enjoy your salad!

Equipment Needed

1. A medium saucepan for cooking the lentils
2. A colander to rinse and drain the lentils
3. A cutting board for the cucumber, bell pepper, tomatoes, and onion
4. A chef’s knife to dice and chop all the vegetables
5. A large mixing bowl to combine the lentils and veggies
6. A small bowl for whisking together the dressing
7. A grater for the fresh ginger
8. Measuring cups and spoons for accuracy with ingredients
9. A spoon or spatula to toss the salad
10. A refrigerator to chill the salad before serving

FAQ

• Q: How do I properly cook the green lentils?
  A: Rinse the lentils and cook them in about 3 cups of water or veggie broth. If you want, add a bay leaf for extra flavor but remember to take it out after cooking.
• Q: Can I use different vegetables if I dont have these specific ones?
  A: Yep, you can mix it up! Any fresh tomatoes or bell peppers you have on hand will work just fine and make the salad tasty.
• Q: Is this Lentil Salad vegan?
  A: Absolutely, its completely plant based and a great option if you are following a vegan diet.
• Q: How long can I store the salad after making it?
  A: You can keep it in an airtight container in the fridge for about 3 days, though it tastes best when its fresh.
• Q: Can I make the dressing ahead of time?
  A: Sure, you can mix the dressing a day in advance, but we suggest tossing it with the salad just before serving to keep the veggies crisp.

Lentil Salad With Diced Veggies Mint Ginger Dressing Recipe Substitutions and Variations

• For green lentils, try substituting brown lentils or even chickpeas if you want a little twist.
• If you dont have a cucumber, diced zucchini can work pretty well as an alternative.
• You can swap red bell pepper with yellow or orange bell peppers for a similar crunch and sweetness.
• Instead of roma tomatoes, chopped cherry tomatoes are a great substitute to add a burst of flavor.
• If you dont have mint leaves, basil or cilantro might be a nice replacement for a slightly different herby taste.

Pro Tips

Here’s a more down-to-earth version of the recipe along with a few pro tips that might come in handy when you make it:

First off, rinse out 1 cup of green lentils and then cook them in about 3 cups of water or veggie broth. If you want, toss in a bay leaf while cooking – it adds a nice little twist. Let the lentils simmer for about 20 to 25 minutes until they come out tender. Once done, drain them and set aside to cool.

While the lentils are cooling, chop up your veggies. Dice a medium cucumber into small pieces, roughly chop a red bell pepper into bite sized chunks, and cut 2 roma tomatoes (or any fresh tomatoes you like) into cubes. Finely chop a small red onion, and roughly chop about 1/3 cup of fresh mint leaves.

Now, in a big bowl, mix together the cooled lentils and all your chopped veggies and mint. In a small bowl, whisk together 2 tablespoons of olive oil with 2 tablespoons of lemon juice (or lime juice if that’s more your style). Grate about 1 teaspoon of fresh ginger into the mix and season with salt and pepper to taste. Pour this dressing over your lentils and veggies and give everything a gentle toss so all the flavors get to know each other.

If you can, let the salad chill in the fridge for about 30 minutes before serving. This waiting game really makes the flavors blend better.

Pro Tips:

1. Try cooking the lentils in veggie broth and adding that bay leaf – it really boosts the taste.
2. If you have some extra time, chill the salad longer than 30 minutes. It helps the flavors meld together even more nicely.
3. When chopping the veggies, aim for small uniform pieces so every bite has a bit of every flavor.
4. Fresh ginger can be a game changer – if you like a little extra zing, feel free to add a bit more grated ginger or adjust the lemon juice and salt to your taste.

Enjoy making, and most importantly savor, this fresh and tasty lentil salad!