Just 5 minutes & 5 ingredients (or less!) is all it takes for this flavor-packed salad. I've been making it for years and always thought it was too simple for the site. But quick and easy is what it's all about here, and after devouring another batch I knew I had to share 😊 This actually started as something I threw together for a road trip - wanting healthy plant-based protein to keep us energized for driving. (I'm all about the road snacks!) It became a road trip ritual, and then a quick lunch or easy "pull out of the fridge" snack. It always disappears so fast! I've made it plenty of times without the chives so I left them optional, along with other herbs or olive oil if you wish. So tangy, flavorful, and delicious - hope you enjoy too!
Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.
Vegan, gluten-free
Serves about 4 side servings
Ingredients
15 oz. can lentils
1 1/2 cups cherry tomatoes
1/4 cup white wine vinegar (or white balsamic vinegar)
1/8 cup chives (optional)
Salt to taste
Optional additions: olive oil, basil, parsley, etc.
Directions
Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
Serve immediately or refrigerate in a covered container to let flavors develop more.
{Printer Friendly Version}
Serves about 4 side servings
Ingredients
15 oz. can lentils
1 1/2 cups cherry tomatoes
1/4 cup white wine vinegar (or white balsamic vinegar)
1/8 cup chives (optional)
Salt to taste
Optional additions: olive oil, basil, parsley, etc.
Directions
Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
Serve immediately or refrigerate in a covered container to let flavors develop more.
{Printer Friendly Version}
More lentil lovin'!
Love this salad! Although I much prefer dried lentils to canned, lower sodium and better texture, in my opinion. Have you tried them? We get ours from https://www.palousebrand.com/products/spanish-brown-pardina-lentils
ReplyDeleteYay! So glad you're enjoying it! I prefer dried lentils too (I think this is the only one I use canned because it's usually when I'm in more of a hurry) ;) Thanks for sharing and have a great week!
DeleteThis looks delicious!! How long does it keep?
ReplyDeleteI noticed you said you bring this in the car - how do you package it?
Can you make it and freeze it in smaller portions to pull out day to day and eat?
Hi!! Thanks Leah! We've always finished ours within 2-3 days so anything past that I'm not sure. For road trips (or packed lunches, etc.) I put it in a tupperware with a tight-fitting lid and just pop it in the cooler :) I've never tried freezing it but will update the recipe with the results if I do! Would love to hear if you give it a go!
DeleteThanks
ReplyDeleteThis has become my go to lentil recipe! So easy and I can customize based on what I fresh ingredients I have. In terms of travelling with it, I find a mason jar is a good size and unlikely to leak. Thanks for this great recipe!!
ReplyDeleteHi Laura! YAY, so glad you gave it a try and are enjoying it!! Awesome idea with the mason jar for on-the-go, I love it! Thanks for taking the time to come back and leave such a sweet message - have a beautiful rest of the week! <3
Delete