Cold Lentil Salad is incredibly fast and easy to make with only 5 ingredients. This vegan Mediterranean lentil salad is loaded with flavor from sweet sun-dried tomatoes and a hint of citrus. Serve it on a bed of crisp greens as a complete high-protein meal.
Special diet gluten-free, nut-free, soy-free, vegan
Combine all the ingredients in a bowl, including the olive oil from the jar of sun-dried tomatoes.
Enjoy immediately or chill until ready to serve.
Leftover salad will last covered and refrigerated for up to 3 days.This salad tastes great on a bed of greens such as chopped Romaine lettuce or baby spinach.If using dried green or brown lentils, my favorite way to cook them is in an Instant Pot:Rinse 1 cup lentils and combine them with 2 ¼ cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.Or to cook them on the stove, bring 2 ½ cups of water to a boil. Add the lentils and allow them to simmer 20-35 minutes until tender.