This vegan and gluten free lentil and stone fruit salad comes together in under 30 minutes! Cooked lentils are dressed simply then tossed with chopped almonds, diced stone fruits, red onion, and spinach. This easy lentil salad is perfect for meal prep and packs in plenty of plant-based protein.
Hear me out: a lentil salad packed with fresh and juicy stone fruits is exactly what you need right now! I’ve been making a simple lentil salad with herbs, diced red onion, and a simple vinegar/olive oil dressing for the past several weeks. But now that stone fruits are in season, I decided to take it up a notch and incorporate them with the lentils. This easy vegan salad is fresh, bright, and packed with plant-based protein and fiber. It comes together in under 30 minutes, making it a great dinner or meal prep option!
Lentil and Stone Fruit Salad
- Total Time: 25-30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This vegan and gluten free lentil and stone fruit salad comes together in under 30 minutes! Cooked lentils are dressed simply then tossed with chopped almonds, diced stone fruits, red onion, and spinach. This easy lentil salad is perfect for meal prep and packs in plenty of plant-based protein.
Ingredients
- 1 cup lentils
- 2 cups water
- sea salt, to taste
- 1 1/2 to 2 cups diced stone fruit, such as peaches, plums, and cherries
- 1/2 cup coarsely chopped toasted almonds
- 1/2 small red onion, minced
- 1 teaspoon fresh lemon thyme or thyme leaves, finely chopped
- 2 large handfuls baby spinach leaves, finely chopped
- splash of apple cider vinegar
- 1/2 small lemon, juiced
- 1–2 tablespoons extra virgin olive oil
Instructions
Rinse the lentils and combine them with the water and a pinch of salt in a pot over medium high heat. Bring the water to a boil, then lower it to a simmer and cook the lentils (uncovered) for about 15 to 20 minutes until they are cooked through, but still have a bit of bite to them. Drain the lentils, rinse them under cold water, then set them aside to continue draining until you need them.
In a large bowl, toss together the cooked lentils with the cider vinegar, lemon juice, olive oil , and a good pinch of salt. Add in the remaining ingredients and toss to combine. Taste for seasoning and adjust if necessary.
Notes
- I love using French green lentils or black lentils here for their flavor. Brown lentils or green lentils also work great!
- Make the most of the time while the lentils are cooking to do all of the chopping.
- Feel free to use whatever stone fruits are available to you: plums, peaches, apricots, cherries, etc.
- To make this a more substantial meal, you can always toss in some cooked quinoa.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: salad
You know I'm going to try this. YUM! Love,
Phuong
Yay! Let me know how you like it 🙂