This smashed lentil salad is an easy and healthy recipe, made with fresh veggies, chopped avocado, and crumbled feta. Perfect for quick lunches!
Little miss lentil. So young, so misunderstood. Little do they know she's full of protein, fiber, and iron, ready and waiting to pump....YOU up.
I'm guilty of neglecting the power of the all mighty lentil once I starting eating meat again, but it has always been my favorite legume. They're cheap, chock full of nutrition, and can transform into dishes faster than you can say animorph. Am I dating myself now?
Why This Recipe Works
Smashing the lentils gives them a creamier texture, and holds together better.
You can add different vegetables depending on what you have on hand, or what is on sale that week.
More tahini, lemon juice, or mustard can be added if the mixture is too dry.
How To Make Smashed Lentil Salad Recipe
Start by rinsing 1 cup of lentils & adding to a pot of boiling water. You can cook the lentils according to the package instructions, but I usually just make sure the lentils are covered by about an inch of water. You can always add more, or drain them once they are fully cooked.
Let them cool for a few minutes before adding to a bowl, and mashing with the back of a fork.
You'll then want to add the dressing ingredients by mixing in 1 tablespoon of tahini, 2 tablespoons of lemon juice, ½ tablespoon of Dijon mustard, 1 teaspoon garlic powder, and salt and pepper.
If the mixture seems to dry, you can add more of the dressing ingredients, or even a little bit of water. Stir in ½ a chopped avocado, ¼ cup chopped red onion, ½ cup chopped carrot, and ¼ cup crumbled feta cheese.
You can serve the lentil salad in a sandwich, over a salad, or on crackers, and store the leftovers in the refrigerator for up to 4 days.
*If you love this lentil salad recipe, you'll want to give this Warm French Lentil Salad a try too!*
- Cook lentils ahead of time to save on prep once you make this recipe. You can even smash them, and chop veggies beforehand to make it come together super quick.
- If you don't want to use tahini (it can be pretty expensive) you can use a plain or garlic hummus in its place. Add a little bit of water to thin it out.
- Lentils can be more or less dry once cooked. If you find your mixture to be too dry, add a little more tahini/hummus, lemon juice, and mustard, or a little bit of water until it reaches the right consistency. If it is too wet, add more lentils (if you have them) or more chopped veggies to bulk it up.
What kind of lentils do you use?
I used brown lentils, which have a not too hard/not too soft texture. Red lentils tend to cook down rather quicks, and beluga lentils do not mash as well. Brown lentils are also widely available, and super affordable.
What if I don't have tahini?
I usually don't have tahini on hand either, as it is rather expensive. You can swap out the tahini for a plain or garlic hummus instead to get the save flavor/texture. Thin it out with a little bit of water if needed.
Can I make this vegan?
You can easily make this lentil salad vegan-friendly by leaving out the feta cheese, or swapping out for a vegan cheese alternative.
Money-Saving Tips for this Smashed Lentil Salad Recipe
- Buy in bulk. Brown lentils can usually be found in the bean aisle on a 1 lb bag. Lentils do not have to soak overnight, and cooking them from the dry version is easy, as well as more affordable.
- Chop your own. Pre-chopped veggies are convenient, but more expensive. Take a little extra time to chop your own to save more money.
- Use hummus. Tahini can be expensive. If you can't find it, or it is too much, swap it out for a plain or garlic hummus instead.
more lentil recipes
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