Lentil Salad with Cranberries
This warm lentil salad with cranberries is an easy to make and scrumptious recipe. A perfect vegetarian/ vegan side dish for any meal.
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Ingredients
- 1 cup Brown Lentils, rinsed & drained
- 3 cups Water
- To taste Salt & Pepper
- ½ cup Walnuts, toasted and chopped
- ½ cup Dried Cranberries
For the Dressing:
- 1 tablespoon Extra virgin Olive oil
- 2 teaspoons Agave Nectar
- 1 tablespoon Lemon/ Lime juice
- 1 tablespoon Cilantro or Parsley, finely chopped
- To taste Salt & Pepper
Instructions
Cook Lentils:
- Combine lentils, water and salt in an Instant pot or a large saucepan. Cook on high pressure for 8~10 minutes or until the lentils are tender, but not mushy. To cook in a saucepan, use 4 cups water. Bring the mixture to a boil and simmer for 15-20 minutes until the lentils are tender, but not mushy.Drain any excess water and transfer the lentils to a medium size bowl. Set aside to cool slightly.
Make the dressing:
- In a small bowl. combine olive oil, agave nectar, lemon juice, salt and pepper. Whisk well.
Assemble the Salad:
- Pour dressing over the lentils in the bowl. Add toasted walnuts, cranberries and mix well to combine. Serve the salad right away or chill until ready to serve.
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Notes
- You can use either green or brown lentils in this salad recipe.
- Substitute cranberries with golden or black raisins.
- Feel free to use any of your favorite nuts here. Toast them before using.
- If not vegan, use honey in the dressing instead of agave nectar.
- You can also skip the nuts all together.
- Serve lentil salad warm or chilled.
- Store leftover salad in an airtight container for up 3 days in the fridge.
Nutrition
Calories: 359kcal | Carbohydrates: 48g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 13mg | Potassium: 535mg | Fiber: 16g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 4mg
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