salads,  vegan

Lentil zucchini salad

Very tasty, nourishing and satisfying, this lentil zucchini salad became one of my favorite salads. It’s absolutely delicious and easy to prepare with a handful ingredients.

For this salad I cooked lentils for the first time. I mean I ate lentils many times but I never cooked them. My mom did :).

So, I was really surprised how incredible easy is to cook lentils. I use to cook dried beans which must be soaked over night and cooked for hours. As regarding the lentils, you don’t have to soak them and they need to be cooked for about 20-30 minutes (until cooked through). And, as a plus, lentils are much more flavored than beans.

So, I adapted my white bean salad with zucchini recipe and I prepared this super yummy lentil zucchini salad.

As regarding the zucchini I prefer to fry them because fried zucchini taste like grilled meat and grilled meat flavor goes incredibly well with lentils. And this meat flavor is the reason why my husband accepted to eat a vegan salad 🙂

You may serve this delicious lentil zucchini salad as a vegan meal, but it goes well also as a starter or as a side dish.

I really love this salad and you have to give it a try.

You should also try:

Shuba Salad (Herring under a fur coat)

Ingredients for the lentil zucchini salad

– 500 gr (1.1 lb) green lentils

– 1 kg (2.20 lb) zucchini

– 1 bunch green onions

– 350 gr (12.34) cherry tomatoes

– 1 bunch fresh parsley

– salt, vegetable oil, vinegar or lemon juice to taste

How to make lentil zucchini salad

Rinse the lentils and place them into a large pot. Cover the lentils with water by 4-5 cm (2 inches) and add salt. You should always add salt when you cook your veggies. Cover with a lid and bring to a boil. Simmer until the lentils are tender but not mushy (it will take about 20-30 minutes).

Drain the lentils and allow to cool.

Meanwhile prepare the zucchini.

Rinse and cut the zucchini into 1cm (0.39 in) thick slices. Place them into a strainer, sprinkle some salt and allow to rest for 20-30 minutes to leave water.

Drizzle some vegetable oil into a skillet. Heat the oil. Add zucchini slices and fry them on both sides until brown spots appear. Work in batches.

Transfer fried zucchini to a platter and allow to completely cool.

How to assemble the lentil zucchini salad

Place the lentils into a large salad bowl. Add the green onions, thinly sliced.

Add the fried zucchini, chopped into bite sized pieces.

Season with salt, vegetable oil and vinegar (or lemon juice) to taste. Stir well to combine.

Add chopped fresh parsley and the cherry tomatoes cut into halves and stir.

Refrigerate the salad for about 30 minutes before serving.

A bowl of this delicious lentil zucchini salad and a slice of crusty bread makes the perfect vegan meal.


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