This vegan 'Lentil Salad' is packed full of plant-protein. It's flavorful and delicious, supporting a healthy lifestyle! Lentils, mango, fresh veggies, herbs and homemade vegan feta cheese - YUM! Top it with tahini dressing for the full mouth-watering experience. It's light yet nourishing. This healthy meal is one you'll feel good about sharing or make several portions for meal prep!
Vegan I Gluten Free
Serves: 4 - 6
Time: 40 minutes
2 cups lentils
1 large mango, diced
3 tomatoes, diced
1 cucumber, diced
1 red bell pepper, diced
1/2 cup fresh cilantro, chopped
2 spring onions, chopped
1/2 tsp. cumin powder
Salt & pepper to taste
1 cup vegan feta cheese, crumbled (find my recipe here!)
Tahini Dressing
1/4 cup water
1/4 cup olive oil
1/4 cup tahini
1 lemon, juiced
1 clove garlic, minced
1/4 tsp. salt
To prepare the lentils - Add the lentils to a sauce pot and cover with 1 - 2 inches of water. Bring to a boil over medium-high heat. Once boiling, cover and reduce the heat to low. Simmer for 15 - 18 minutes. Stir occasionally. They are ready when tender.
To prepare the salad - Add all ingredients, except for the vegan feta, to a large mixing bowl. Stir to combine. Set aside.
To prepare the tahini dressing - Combine all ingredients in a small mixing bowl. Stir to combine. Adjust flavor (lemon, salt, etc.) as needed. Add more water to adjust consistency.
To serve - Pour the tahini dressing over the dish. Toss to evenly coat. Garnish the lentil salad with fresh herbs. Crumble the vegan feta on top. Serve room temperature or from the fridge.
To store - Keep leftovers 2 - 3 days in the fridge.
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