The lentil and crudité salad is a rich and hearty vegetarian dish, gluten-free and lactose-free, rich in plant proteins, minerals, and vitamins, thanks to the fresh vegetables that enrich the dish. It is very tasty, light, eaten cold, and perfect for a snack or as a lunch to enjoy outside. When you have leftover cooked lentils, prepare this delicious vegetarian salad based on legumes.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 14 oz cooked lentils
- 2 carrots
- 20 green olives
- 10 cherry tomatoes
- 1 fresh spring onion
- to taste extra virgin olive oil
- to taste fine salt
- to taste iceberg lettuce
- 1 cup asparagus
Tools
- 1 Salad Spinner
Steps
Drain the lentils very well from any cooking liquid.
Wash the carrots, remove the ends, and cut into small pieces.
Finely chop the fresh spring onion, including the stalk (after removing the waste parts).
Wash and cut the cherry tomatoes into pieces as well.
Pit the olives and chop them coarsely.
Wash the iceberg lettuce and let it drain very well.
Wash the asparagus; in the meantime, heat some water in a pot and when it boils add the asparagus and boil them for 2/3 minutes maximum.
Finally, drain them and let them cool before cutting them into pieces.
In a large bowl, place all the ingredients, adjust with salt, and season with extra virgin olive oil and… enjoy, our lentil salad is ready.
Extra idea. We can enrich or vary the lentil salad according to the season and our needs. We can also use radicchio, corn, celery, and so on.
