How to Make Freekeh And Lentil Salad

Vegan Lentil Salad

You'll only need 1/4 cup of the vinaigrette for the pilaf;

Recipe Summary Vegan Lentil Salad

With the rising prices of meat and my pocket book getting smaller and smaller, I have started to experiment with lentils and beans. It's cheap, easy, flavorful, and packed full of protein. Please note the dressing is to my taste so I would suggest tasting as you go. I have also substituted the vinegar with lime juice and the parsley with cilantro for a different flavor. Just play with whatever ingredients you have in the pantry!

Ingredients | Freekeh And Lentil Salad

½ pound French green lentils, rinsed and drains

1 (15.25 ounce) can low-sodium corn, drained

1 (15 ounce) can dark red kidney beans, drained

1 bunch Italian parsley, chopped

½ cup olive oil

½ cup red wine vinegar

3 tablespoons raw sugar

salt and ground black pepper to taste

Directions

Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.

Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat.

Chill in refrigerator before serving, about 1 hour.

Info | Freekeh And Lentil Salad

prep: 15 mins cook: 20 mins additional: 1 hr total: 1 hr 35 mins Servings: 8 Yield: 8 servings

TAG : Vegan Lentil Salad

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