Warm Lentil Salad
by Teresa White
Today I have for you a recipe for a warm lentil salad. This recipe is low-maintenance, very healthful, and versatile! I am a vegan, so I made it completely vegan, but you can always adjust the recipe to your personal preferences by using butter instead of coconut oil (or whatever you would like!). That being said, though, I really enjoyed the flavor that unrefined coconut oil added, and I would definitely recommend this recipe for a Meatless Monday meal! I personally ate it for dinner over some mixed greens, but I think it would also go very well on top of a grain such as rice or quinoa, or even all by itself. It’s full of flavor from sautéed onions and garlic, cumin and chili powder, and a bit of apple cider vinegar. I hope you enjoy!
- 1 cup green lentils
- 3 cups water
- 1 - 1 1/2 tablespoons coconut oil
- 1 medium onion
- 1 teaspoon minced garlic
- 1 cup chopped carrots
- 1 medium zucchini, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon tomato paste
- salt to taste
- 1-2 tablespoons apple cider vinegar
- First, measure out the lentils and put them, along with the 3 cups of water, into a medium-sized pot. Lightly salt them, cover the pot, bring to a boil, and then uncover and allow to simmer until cooked but not mushy (about 40-45 minutes, but keep an eye on them).
- Wash and dry all the vegetables, and then chop the onion into medium-sized pieces, the carrots into thick coins, and the zucchini into medium-small chunks. The sizing here doesn't have to be exact; just make sure the carrots and zucchini chunks are not so thin they will become mushy.
- Add the coconut oil to a large skillet, bring to medium-low heat (for my stove, this was on the hotter end of medium-low), and add the onions and carrots. Sauté them for 4-5 minutes, then add the zucchini. A few minutes later, add the garlic, spices, and tomato paste. Stir well, allow to cook for 1-2 minutes, and turn off the heat.
- Once your lentils are done cooking, drain any remaining water from their pot and then add the lentils to the skillet with the vegetables. Stir well and add the apple cider vinegar and salt to taste.
My name is Teresa White, and I am a high-schooler living in small-town Oklahoma. I’m a total [vegan] foodie, and I have a little blog by the name of The Kale Storm. Thank you to Deanna for having me on Life With Dee!