Go Back
Vegan Lentil Salad with Balsamic Vinaigrette
Cook Time
20 mins

Vegan protein rich lentil salad!! This vegetable packed salad is so healthy, yet super- delicious!! Lentils and Veggies in a tangy balsamic dressing. A great lentil dinner recipe idea for meatless monday.

Cuisine: vegan
Keyword: lentil salad, moong salad, mung salad, vegan
Author: Swetha Sivakumar
  • 1 cup Split lentils (Moong Dal or mung beans)
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper
  • 1/4 cup Diced Sweet onions
  • 1/3 cup Chopped cucumber
  • 1/3 cup Chopped tomatoes
  • 1/3 cup Chopped Yellow Pepper
  • 2-3 Tbsp Roasted Sunflower seeds
  • 2-3 Tbsp Roasted Walnuts chopped
  • 2-3 Tbsp Raisins
  1. Soak 1 cup split lentils (moong dal) in 2 cups of water for 2-3 hours.

  2. Drain the lentils. Pour drained lentils in food processor/mixie and grind to a paste without adding water. Add 1-2 tbsp water only if necessary.

  3. Fill idli (or any steam plates) with the mixture and steam for 10-15 minutes.

  4. Pierce with a fork and check if the steamed lentils are cooked all the way through.

  5. Once cool, shred the steamed lentil cakes manually with a shredder. Alternatively, use the pulse mode in a food processor.

  6. Chop salad veggies into small squares.

  7. Prepare Balsamic Vinaigrette - 1:2 Vinegar: Olive Oil + Salt + Pepper and whisk till it forms an emulsion.

  8. Pour vinaigrette over lentil, veggies and mix.

Recipe Notes

You can steam the lentils the previous night and then refrigerate them for later use.

Other than this salad, you can also use the shredded lentils for a quick and nourishing stir fry anytime if you have them handy in the fridge.