Canned lentils make this colorful salad a very quick meal indeed, but if you only have dried handy, especially if they’re green or brown, this is still easy to make. Cook the lentils according to packet directions or until they are just tender, then drain and rinse them. Carry on to make the recipe as below. You can chop the veggies and make the dressing while they’re cooking. Add to the veggies and dressing while they’re still warm.
- In a large bowl, whisk together cumin, orange zest, mustard, orange juice and olive oil. Season with salt and pepper.
- Add lentils, carrots, celery, red pepper, red onion and parsley. Toss to combine.
Ally Zeitz, Drexel Food Lab
- 1 teaspoon ground cumin
- 2 teaspoons orange zest
- 1 teaspoon Dijon mustard
- ¼ cup fresh orange juice
- ¼ cup olive oil
- 1 16-ounce can lentils, drained and rinsed
- ½ cup shredded carrots
- ½ cup chopped celery
- ½ cup chopped red pepper
- ¼ cup chopped red onion
- 2 tablespoons chopped parsley
Ann's Tips and Tricks
If you’re using dried lentils from scratch, test the lentils about 2/3 the way through cooking for doneness. Also don’t attempt to use the red split lentils. They won’t hold their shape enough for a salad like this.