I absolutely adore warm salads that have a great depth of flavour and can be pre-prepared. A vegan lentil salad like this is great for sharing as a side or having it as a main.I either like to have super basic salads like plain lettuce or rocket (arugula) with simple vinegar, olive oil and salt dressing. Or something with lots of flavours that is more of a meal like this Red Rice Salad with a Tahini Dressing or this Mediterranean Pearled Couscous Salad that I made just yesterday for lunch.
This meal is perfect for making on the weekend and taking to work over a couple of days as its nice chilled as well. You can also pair it with some good quality bread if you find that it’s not filling enough. I’m thinking of all the big eaters out there like Michael and me!
Highlights of this vegan lentil salad
- The addition of tempeh makes this salad extra “meaty”
- It’s gluten-free
- You can eat it warm or cold
- It’s filling and nutrient-dense
I’m going to keep it short and sweet this week. I hope you enjoy this one! It was originally posted in a short free cookbook I did a while ago that is no longer available online. I loved it so much that I wanted to share it with you all.
Other recipes you’ll love:
- Simple Potato and Radicchio Salad
- Rainbow Falafel Salad
- Easy Vegan Brown Lentil Stew
- Vegan Buddha Bowl Three Ways
- Vegan Red Rice Salad with Tahini Dressing
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