This vegetarian lentil salad bowl is the perfect lunch choice. For leftovers or for office lunch, you can toss the lentils, beans, and celery together in a bowl and simply add fresh mozzarella cheese (or feta or goat cheese) and greens of your choice on top when you serve!

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 30 minutes

INGREDIENTS FOR VEGETARIAN LENTIL SALAD BOWL

1 cup green lentils

Salt and pepper to taste

1 tablespoon extra virgin olive oil

White Beans

1 14.5-ounce can of cannellini beans

1/2 small red onion

2 teaspoons lemon juice

2 teaspoons extra virgin olive oil

Salt and pepper to taste

Crushed red pepper to taste

Celery

3 stalks celery

2 teaspoons extra virgin olive oil

1 teaspoon lemon juice

Salt and pepper to taste

For Serving:

Fresh mozzarella cheese (or feta or crumbled goat cheese)

Greens of your choice (such as mesclun greens, baby spinach, or watercress)

METHOD

Prepare Ingredients: Drain and rinse the beans. Very thinly slice the red onion. Thinly slice the celery on an angle.

Cook the Lentils: Bring 3 cups of salted water to a boil. Once boiling, add the lentils and cover and cook for 20-25 minutes or until cooked through and tender. Drain, rinse, and toss with 1 tablespoon extra virgin olive oil, and a crack of fresh black pepper.

Prepare the White Beans: Toss the white beans with the extra virgin olive oil, lemon juice, and thinly sliced red onion. Taste and season with salt, pepper, and crushed red pepper if desired. Set aside.

Prepare the Celery: Toss the sliced celery with extra virgin olive oil, lemon juice, and season to to taste with salt and pepper. Set aside.

To Serve: Divide the cooked lentils between bowls. Arrange the greens and mozzarella on top. Spoon the white beans and celery on top and serve with a tiny drizzle of extra virgin olive oil and a crack of black pepper. Enjoy!

To Store: Combine the white beans, celery, and lentils in one storage container. Serve cold with the greens and cheese on top.

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