Lentil Salad with Lemon Berbere Dressing - A fresh salad featuring peppery arugula, mushrooms, radishes, clementine slices, savory lentils and a fresh lemon berbere dressing! A fresh spring salad at its finest.
Prepare lentils: Add lentils, stock, bay leaf and garlic cloves to a medium pot, bring to a boil and let simmer ~40 minutes or until lentils are tender. Remove bay leaf and garlic (I like to save them in the freezer to make stock).
Mise en place: While lentils are cooking, slice radishes and peel clementines.
Prepare dressing: Combine spices, lemon juice and zest in a small bowl. Add water and slowly whisk in olive oil until combined. Or mix all ingredients in a small jar with a tight-fitting lid and shake until combined.
Serve: Combine lentils, arugula, radishes, mushrooms, clementines and pecans. Dress immediately before serving. Enjoy!
Notes
PREP AHEAD: Prepare the lentils and the salad dressing up to two days in advance to speed up salad prep. LEFTOVERS/STORAGE: Store the leftover salad in an airtight container in the fridge for up to two days, or up to four days if you store the salad dressing on the side. The Lemon Berbere dressing can be stored in the fridge for up to one week. NUTRITION NOTES: This recipe is vegan and is a good source of plant-based protein. It’s also high in fiber, vitamin B6, folate and vitamin C. SERVING SUGGESTIONS: This salad is great as a main dish, but can also be used as a side salad with roasted potatoes and your meat of choice or stuffed mushrooms.