Best 2 Vegan Lentil Salad With Apples And Carrot Recipes

Embark on a delightful culinary journey as we explore the enticing world of vegan lentil salads, blending the hearty goodness of lentils with the crisp zest of apples and vibrant sweetness of carrots. This symphony of flavors promises a refreshing and wholesome meal that caters to both taste buds and dietary preferences. Dive into the world of plant-based goodness as we unravel the secrets behind crafting the perfect vegan lentil salad, one that tantalizes the senses and nourishes the body.

Let's cook with our recipes!

VEGAN LENTIL SALAD WITH APPLES AND CARROT

Vegan Lentil Salad with Apples and Carrot image

This is a simple and healthy lentil salad that I love, especially in summer since it tastes great warm or cold. If you like it spicy, you can add a little bit of fresh jalapeno to the salad.

Provided by Marianne

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup brown lentils, picked over
2 apples, cored and chopped
1 carrot, cubed
½ bunch chives, chopped
1 tablespoon chopped fresh parsley, or more to taste
5 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard, or to taste
salt and ground black pepper to taste

Steps:

Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain.
Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 42 g, Fat 17.7 g, Fiber 17.7 g, Protein 13.7 g, SaturatedFat 2.5 g, Sodium 85.9 mg, Sugar 9.2 g

SALAD OF ROAST CARROTS, APPLE & LENTILS WITH CHILLI & PRESERVED LEMONS

Salad of roast carrots, apple & lentils with chilli & preserved lemons image

Try this veggie salad as a main course lunch, or as a side dish. With roasted carrots, lentils, apple, mint and preserved lemon, it's a wonderful autumnal dish

Provided by Diana Henry

Categories Dinner, Lunch, Main course, Side dish, Starter

Time 40m

Yield Serves 4 as a side

Number Of Ingredients 14

Ingredients

350g baby carrots (a mix of colours is best)
1½ tbsp extra virgin olive oil
250g cooked puy lentils
1 red and 1 green chilli , halved, deseeded and very finely sliced
2 preserved lemons , rind only, finely sliced, plus 2 tsp brine from the jar
1 large or 2 medium tart eating apples
½ lemon , juiced
10 mint sprigs, leaves torn
½ small bunch of coriander , leaves picked
2 tbsp white balsamic vinegar
6 tbsp extra virgin olive oil
1 large garlic clove , finely grated
1cm piece of ginger , peeled and finely grated
¼ tsp runny honey

Steps:

Heat the oven to 220C/200C fan/gas 7. Trim the carrots, but leave a bit of the tops on. If you can't find baby carrots, halve or quarter larger ones lengthways. Don't peel them, just wash well. Put in a single layer in a roasting tin, add the olive oil, salt and pepper, then toss to coat. Roast for 25-30 mins until tender. Be careful not to overcook.
Make the dressing by putting the vinegar in a bowl and whisking in all the other ingredients with a fork. Season. Put the lentils in a broad shallow serving bowl with half the chilli and a third of the preserved lemon. Season, then toss with about a third of the dressing. Halve and core the apple (there's no need to peel) and cut into matchsticks. Throw into a large mixing bowl with the lemon juice and add the carrots. Add the rest of the preserved lemons and chilli, along with two-thirds of the herbs and the remaining dressing. Scatter the rest of the herbs over the lentils, and put the carrot and apple mixture on top.

Nutrition Facts : Calories 357 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 2.1 milligram of sodium

Tips:

For a flavorful and crunchy salad, use a variety of apples, such as Granny Smith, Honeycrisp, or Pink Lady.
To save time, use pre-cooked lentils or canned lentils.
If you don't have celery on hand, you can substitute it with thinly sliced fennel or jicama.
For a tangy dressing, use a combination of lemon juice, olive oil, and Dijon mustard.
To add extra sweetness to the salad, drizzle it with honey or maple syrup.
Feel free to experiment with different herbs and spices, such as cumin, coriander, or paprika.
Serve the salad immediately or chill it for later.

Conclusion:

This vegan lentil salad with apples and carrots is a delicious, healthy, and easy-to-make dish that is perfect for lunch, dinner, or a potluck. The lentils provide protein and fiber, the apples and carrots add sweetness and crunch, and the dressing brings it all together with a tangy, flavorful finish. With its vibrant colors and refreshing taste, this salad is sure to be a hit with everyone who tries it.