Zesty Green Lentil Salad with Lime-Sriracha Dressing
5 from 3 votes
That Vegan Nephew
Care for a tangy, flavorful, and robustly ornamented green lentil salad that you can make in less than 30 minutes? Then allow me to introduce you to this zesty green lentil salad recipe: peppered with bright herbs and fresh, crunchy veggies; dressed in a zippy lime-sriracha vinaigrette; and garnished with cherry tomatoes, pepitas and your choice of something creamy, this wonderful amazing green lentil salad is a protein-packed, easily-snacked-on salad that'll keep you energized and satisfied throughout the day.
Firstly, spread the uncooked green lentils out on a lightly-colored dish cloth or paper towel, and pick through them to ensure there are no rocks or debris.
Next, in a medium pot, cover the ¾ - 1 cup of dry lentils with about 4 - 6 cups of water, then bring to a boil. Reduce the heat to a steady simmer, cover partially with a lid, and let the lentils boil for about 10 minutes, testing often. You want them to be soft yet also slightly firm.
While the lentils are boiling, prepare your fresh veggies and herbs. Also, combine the lime juice, sriracha, chili powder, agave and red wine vinegar in a small bowl, and then whisk throughly.
When the lentils are done cooking, strain them through a fine meshed colander, and then rinse them with cold water. Let them drain, and then combine them in a medium mixing bowl with the onion, red pepper, garlic, mint, parsley and lime-sriracha vinaigrette.
Serve the green lentil salad right away with the garnishes of cherry tomato, coconut yogurt or vegan feta, pepitas, and sriracha, or store it in the fridge for later (without the garnishes on it - tomatoes don't do well in the fridge). It can last up to a week or so in the fridge in an air-tight container.