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Lentil Salad with Lemon Berbere Dressing
Recipe

26 INGREDIENTS • 5 STEPS • 45MINS

Lentil Salad with Lemon Berbere Dressing

4.0
1 rating
Fresh, flavorful, and filling. This lentil salad is packed with peppery arugula, mushrooms, radishes, clementine slices, and yummy lentils!
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Lentil Salad with Lemon Berbere Dressing
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Fresh, flavorful, and filling. This lentil salad is packed with peppery arugula, mushrooms, radishes, clementine slices, and yummy lentils!
45MINS
Total Time
$1.63
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lentil Salad
French Green Lentils
1
French Green Lentils
Chicken Stock
2 cups
Chicken Stock
or veggie broth
Garlic
2 cloves
Garlic, peeled
Arugula
1 bunch
Radish
1 cup
Thinly Sliced Radish
Beech Mushrooms
1 1/2 cups
Beech Mushrooms
or Any Small Mushrooms
Clementine
3
Clementines, peeled
Pecans
1/2 cup
Pecans
Lemon Berbere Dressing
Ground Coriander
1/4 tsp
Ground Coriander
Ground Cardamom
1/4 tsp
Ground Cardamom
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Onion Powder
1/4 tsp
Onion Powder
Pink Himalayan Sea Salt
1/4 tsp
Pink Himalayan Sea Salt
Paprika
1/4 tsp
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Fenugreek Seeds
1/4 tsp
Ground Fenugreek Seeds
Ground Cinnamon
1/8 tsp
Ground Cinnamon
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Ground Nutmeg
1 dash
Ground Nutmeg
Olive Oil
1/4 cup
Water
2 Tbsp
Water
Nutrition Per Serving
VIEW ALL
Calories
347
Fat
24.4 g
Protein
9.3 g
Carbs
26.8 g
Add to plan
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Lentil Salad with Lemon Berbere Dressing
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author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

Serves 4 main servings or 6-8 side servings.

This salad is great as a main dish, but can also be used as a side salad with stuffed mushrooms or roasted potatoes and your meat of choice.
Cooking InstructionsHide images
step 1
Add French Green Lentils (1), Chicken Stock (2 cups), Bay Leaf (1), and Garlic (2 cloves) to a medium pot. Bring to a boil and let simmer for 40 minutes or until lentils are tender. Remove bay leaf and garlic.
step 2
In a bowl, zest and juice the Lemon (1).
step 3
Add in Ground Coriander (1/4 tsp), Ground Cardamom (1/4 tsp), {@12:}, {@11:}, Pink Himalayan Sea Salt (1/4 tsp), {@13:}, Cayenne Pepper (1/4 tsp), Fenugreek Seeds (1/4 tsp), {@10:}, Ground Cinnamon (1/8 tsp), Ground Allspice (1/8 tsp), Crushed Red Pepper Flakes (1/8 tsp), Ground Black Pepper (1/8 tsp), and Ground Nutmeg (1 dash).
step 4
Add Water (2 Tbsp) and slowly whisk in Olive Oil (1/4 cup) until combined. Or mix all ingredients in a small jar with a tight-fitting lid and shake until combined.
step 5
Combine lentils, Arugula (1 bunch), Radish (1 cup), Beech Mushrooms (1 1/2 cups), Clementines (3), and Pecans (1/2 cup). Dress immediately before serving. Enjoy!
step 5 Combine lentils, Arugula (1 bunch), Radish (1 cup), Beech Mushrooms (1 1/2 cups), Clementines (3), and Pecans (1/2 cup). Dress immediately before serving. Enjoy!
Tags
view more tags
Beans & Legumes
Appetizers
Dairy-Free
Brunch
Lunch
Healthy
Shellfish-Free
Mushrooms
Salad
Mother's Day
Spring
Side Dish
Summer
Vegetables
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