The Lentil Salad you NEED in your LIFE | Spanish Ensalada de Lentejas Recipe
This Spanish Lentil Salad is where healthy meets delicious. It´s packed with flavors, made with heart-healthy ingredients and comes together in just 15 minutes. Seriously the kind of food you should be eating, as it´s going to fill your body with so much goodness.
To make this salad, I used canned lentils. Just to make things easier and quicker. But you can also use dried lentils. Just simmer them on a low heat between 20 to 35 minutes or until fully cooked through (check package instructions). Then drain and let them cool off.
What really takes this salad to the next-level is the homemade vinaigrette. Made with just olive oil, sherry vinegar and garlic. Of course you can use other dressings here. Just make sure to use a homemade dressing, as it makes all the difference.
TIPS & TRICKS to Make this Recipe: You can serve this salad either at room temperature or even cold. It´s also perfect to make ahead of time and serve later, as it will hold in the fridge between 4 to 7 days. Just make sure to store it in an air-tight container.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Spanish Lentil Salad
Spanish Lentil Salad
- 3 cups canned lentils 16 oz / 500 grams
- 1/2 cup finely chopped red onion 26 grams
- 1/2 cup finely chopped green bell pepper 75 grams
- 1/2 cup finely chopped red bell pepper 75 grams
- 1/3 cup finely chopped carrot 42 grams
- 1/3 cup canned corn 70 grams
- pinch sea salt
- dash black pepper
FOR THE DRESSING
- 2 tbsp extra virgin olive oil 35 ml
- 1/2 tbsp sherry vinegar 8 ml
- 1 clove garlic
- 1 tbsp finely chopped parsley 4 grams
- dash sea salt
- dash black pepper
Drain the canned lentils into a colander, rinse under cold running water until the water runs clear underneath, shake off any of the excess water and set aside to air dry
Meanwhile, finely chop 1 red onion to end up with 1/2 cup, finely chop 1 green bell pepper to end up with 1/2 cup, finely chop 1 red bell pepper to end up with 1/2 cup, finely chop 1 carrot (peeled) to end up with 1/3 cup and drain a small can of corn and reserve 1/3 cup
To make the dressing, add in a generous 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic, add in 1 tbsp finely chopped fresh parsley and lightly season with sea salt & black pepper, whisk together
Once the lentils are air dried, add them into a large bowl, along with all the chopped veggies and corn, then season with sea salt & black pepper and pour in the dressing, gently mix together until well mixed, serve at room temperature or store in the fridge for a couple of hours to serve chilled, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.