Make-Ahead Lentil Salad

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An easy make-ahead lentil salad



1/2 pound dry French lentils (or 215 ounce cans lentils)

1/2 bunch broccolini or broccoli (about 1 pound)

1/2 cup small-dice red onion

1/2 cup toasted hazelnuts or almonds

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon salt


For dried lentils, give them a quick rinse then cover with 1″ water. Bring to boil over high heat, then simmer about 20 minutes or until tender. Drain in a colander and rinse gently with cool water. Set aside.

Char the broccolini: Chop into 1/2″ pieces. Heat a heavy skillet over high heat with a drizzle of oil. Cook the veg quickly over high heat, allowing it to nearly burn in spots. Sprinkle with a bit of salt. Turn off heat once veg is bright green all over and a little charred.

Combine lentils with remaining ingredients in a large bowl and mix gently to coat lentils. Taste for salt and lemon. You may want more of both.

Mix in the veg once it’s cooled a little. Serve now at room temperature, or refrigerate for up to three days.


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