This super versatile lentil salad is a meal-preppers dream. It's healthy, it's flexible, it keeps for a full week, and it tastes better the longer it sits! Have we convinced you yet?!
Ingredients
- 2 1/2 c.
cooked green lentils (from about 1 cup dried)
- 1 tbsp.
extra-virgin olive oil
- 1/2
large yellow onion, diced
- 1
medium carrot, finely chopped
-
Kosher salt
-
Freshly ground black pepper
- 1 tsp.
fresh thyme, chopped
- 1/2 tsp.
smoked paprika
- 1/2 c.
freshly chopped herbs, such as basil, parley, mint, or chives
- 1/4 c.
roasted chopped nuts, such as walnuts, pecans, almonds, cashews, or pistachios
Description
- Step 1In a large skillet over medium heat, heat oil. Add onion and carrot and season with salt and pepper. Cook, stirring occasionally, until onions are tender and translucent, about 6 minutes. Add thyme and paprika and cook until fragrant, 1 minute.
- Step 2Turn off heat and make vinaigrette: whisk together all vinaigrette ingredients and season to taste with salt and pepper.
- Step 3Add lentils, herbs, nuts, and dressing to skillet with carrots and onions. Stir to combine, then let sit 10 minutes to allow lentils to absorb dressing. Transfer to serving bowl and serve immediately.
