Lunch / Global
Crunchy Lentil and Carrot Salad
A sturdy lunch salad with lentils, grated carrot, crisp cabbage, and a mustardy lemon dressing.
Ingredients
Metric
- 2 cans lentils, drained
- 3 carrots, grated
- 200 g shredded cabbage
- 1 apple, thinly sliced
- 1 lemon
- 2 tbsp olive oil
- 1 tsp mustard
- 30 g sunflower seeds
US
- 2 cans lentils, drained
- 3 carrots, grated
- 7 oz shredded cabbage
- 1 apple, thinly sliced
- 1 lemon
- 2 tbsp olive oil
- 1 tsp mustard
- 1/4 cup sunflower seeds
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Method
- Rinse lentils and drain them very well.
- Put carrots, cabbage, apple, and lentils in a large bowl.
- Whisk lemon juice, olive oil, mustard, salt, and pepper.
- Toss the dressing through the vegetables until coated.
- Finish with sunflower seeds just before eating.
- Taste and add an extra squeeze of lemon if needed.
Substitutions
Lentils
chickpeas, white beans
Cabbage
kale, rocket, mixed leaves
Sunflower seeds
pumpkin seeds, chopped peanuts, croutons
Storage and Reheating
- Keep refrigerated for up to 3 days.
- Store seeds separately to keep them crisp.
- The cabbage holds up well, making this a good packed lunch.
FAQ
Can I cook dried lentils?
Yes. Use about 250 g cooked lentils and cool them before dressing.
Is the apple necessary?
No, but it adds welcome sweetness and crunch; use pear or raisins instead.