Lentil Salad With Cumin & Orange Vinaigrette

Name: Lentil Salad With Cumin & Orange Vinaigrette
Prep time: 20

5 out of 5 stars (based on 16 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

Canned lentils make this colorful salad a very quick meal indeed, but if only dried is available, especially if they’re green or brown, this is still easy to make. Cook the lentils according to packet...

1 teaspoon ground cumin
2 teaspoons orange zest
1 teaspoon Dijon mustard
¼ cup fresh orange juice
¼ cup olive oil
1 16-ounce can lentils, drained and rinsed
½ cup carrots, shredded
½ cup celery, chopped
½ cup red pepper, chopped
¼ cup red onion, chopped
2 tablespoons parsley, chopped

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

280 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

29 g

Sugar

6 g

Fiber

11 g

Protein

11 g

Sodium

40 mg

Directions

In a large bowl, whisk together cumin, orange zest, mustard, orange juice and olive oil. Season with salt and pepper.
Add lentils, carrots, celery, red pepper, red onion and parsley. Toss to combine.

Chef Tips

If using dried lentils from scratch, test the lentils about 2/3 the way through cooking for doneness. Also don’t attempt to use the red split lentils. They won’t hold their shape enough for a salad like this.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society