Broccoli Lentil Salad
Crunchy, tangy with a hint of sweet; what's not to love about this broccoli lentil salad? It's loaded with wholesome ingredients and can easily be served as a vegetarian side salad, perfect for warmer weather.
Ingredients
- 1 cup French green lentils
- 3 cups water
- ½ teaspoon salt
- 1 bayleaf
- ½ cup sliced almonds
- 1 crown of broccoli cut into bite-sized pieces
- ½ cup red onion
- ½ cup dried cranberries (I use 50% added sugar)
For the dressing
- ⅓ cup greek yogurt
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons maple syrup
- 1 clove garlic minced
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Add the lentils, water, ½ teaspoon of salt and a bayleaf to a medium saucepan. Bring the lentils to a boil over high heat, then cover with a lid and reduce the heat to low. Simmer for 20-25 minutes until the lentils are tender. Drain excess water and discard the bayleaf.
- Add the almonds to a frying pan over medium-low heat. Allow them to toast, stirring occasionally, until they are lightly browned and fragrant.
- Whisk together the greek yogurt, vinegar, maple syrup, garlic, ¼ teaspoon of salt and black pepper.
- Add the cooked lentils, broccoli, red onion, cranberries, toasted almonds and dressing to a large mixing bowl.
- Mix until combined. Serve and enjoy!
Notes
You can use 2 (15 oz) cans of lentils instead of cooking them from scratch if desired.
Storage: Store broccoli and lentil salad in an airtight container in the fridge for up to 5 days. This recipe can be made ahead of time as it keeps well. It is also great for meal prep!
Variations:
- Nut-free - use sunflower seeds instead of almonds
- Dairy-free/vegan - use tahini instead of greek yogurt
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