Best Ever Lentil Salad | Natalie Cooks

Name: Best Ever Lentil Salad | Natalie Cooks
Total time: 35 min
Ingredients: 1 cup green or French lentils ((about 2 ½ cups cooked)); 3 cups peeled and finely chopped carrots ((about 5 carrots)*); 3 cups finely chopped cauliflower florets ((about 2-2.5 lb)*); ¼ cup + 2 tbsp olive oil (divided); 1 ½ tsp kosher salt (divided); ¼ cup apple cider vinegar; ½ tsp black pepper; 2 cloves garlic (minced or crushed); 2 cups loosely packed cilantro and/or parsley (chopped); 1 cup finely chopped or grated hard aged cheese**; ¾ cup toasted nuts, chopped ((almonds, pecans, hazelnuts, walnuts, etc...)); Pickled red onions; Buttered toast ((optional)); *Chop these into very small pieces so they cook faster and you don’t get huge chunks.; **Use a parmesan, aged cheddar, gouda, etc…You could also use crumbled feta cheese, if you’d like. You want thick little chunks of cheese which is why I prefer roughly chopping it instead of grating.; Note: ~ add your lentils to the dressing while they are still warm so they soak up more flavor. If they are cold/prepped ahead, warm them up in the microwave.

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This made-ahead friendly salad has veggies, protein, cheese, nuts, fresh herbs, and tangy pickled onions for the ultimate lentil salad! It can be enjoyed on ...

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Ingredients

1 cup green or French lentils ((about 2 ½ cups cooked))
3 cups peeled and finely chopped carrots ((about 5 carrots)*)
3 cups finely chopped cauliflower florets ((about 2-2.5 lb)*)
¼ cup + 2 tbsp olive oil (divided)
1 ½ tsp kosher salt (divided)
¼ cup apple cider vinegar
½ tsp black pepper
2 cloves garlic (minced or crushed)
2 cups loosely packed cilantro and/or parsley (chopped)
1 cup finely chopped or grated hard aged cheese**
¾ cup toasted nuts, chopped ((almonds, pecans, hazelnuts, walnuts, etc...))
Pickled red onions
Buttered toast ((optional))
*Chop these into very small pieces so they cook faster and you don’t get huge chunks.
**Use a parmesan, aged cheddar, gouda, etc…You could also use crumbled feta cheese, if you’d like. You want thick little chunks of cheese which is why I prefer roughly chopping it instead of grating.
Note: ~ add your lentils to the dressing while they are still warm so they soak up more flavor. If they are cold/prepped ahead, warm them up in the microwave.