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Simplified International Flavours

lentil and orange salad

This is a great vegan, protein-packed salad, that is perfect as a light meal. Tangy and filling, this wholesome salad has fruity flavours and makes a pretty dish for your lunch or brunch table.

Ingredients

  • ½ cup whole masoor (Indian brown lentils) or other lentils (about 140g)
  • 2 garlic cloves, chopped
  • 2 oranges, peeled, sectioned and pith removed
  • ½ onion, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 1 carrot, finely chopped
  • ½ red bell pepper, finely chopped
  • ½ yellow bell pepper, finely chopped
  • ¼ teaspoon salt
  • 2 cups water
  • Dressing:
  • 2 tablespoon orange juice
  • 2 garlic cloves
  • ¼ teaspoon lemon zest
  • ¼ teaspoon orange zest
  • ¼ teaspoon cumin powder
  • 2 tablespoons pomegranate syrup
  • ¼ teaspoon salt
This is a great vegan, protein-packed salad, that is perfect as a light meal. Tangy and filling, this wholesome salad has fruity flavours and makes a pretty dish for your lunch or brunch table.

Instructions

  • 1. Wash lentils. Place in a small saucepan and cover lentils with two cups of water, add salt and garlic and bring to boil. When water boils, reduce heat and allow to boil uncovered until lentils are soft yet whole, about 35-40 minutes.
  • 2. Drain lentils and cool.
  • 3. Combine dressing ingredients in a large bowl, whisk and emulsify.
  • 4. Add vegetables to salad in a serving bowl. Chill. Add herbs and dressing just before serving.
  • 5. Serve extra dressing on side.

    Serves: 4-6
    Ingredients: 16
    Prep Time: 15-20 minutes
    Cooking Time: 35-40 minutes

Critical Ingredients

You can substitute masoor dal with any other whole lentil of your choice. Split lentils tend to get too mushy for a salad. Sweet limes work as well as oranges, as does pomelo. Normal green bell peppers will also do a fine job, although colored peppers have more flavor. I like using pomegranate syrup (I make my own), but balsamic vinegar in a similar quantity works well too, although I would add a teaspoon or so of brown sugar for sweetness. Don’t feeling like zesting oranges and lemons/limes? Leave them out! There’s enough orange flavor happening.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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