Fresh Herb Lentil & Veggie Salad(Serves 4)
At Topia, last season was all about adding more nourishment to our meals—especially when it came to sides. We leaned into dishes that were packed with fiber, fresh vegetables, and flavor. This cold lentil salad checks all the boxes: it’s colorful, nutrient-dense, and refreshing. Plus, it’s a great way to use whatever local veggies are in season.
Ingredients:
• 1 cup uncooked brown lentils
• 1 teaspoon salt (for cooking)
• 1 garlic clove, finely chopped
• ¼ small red onion, finely chopped (divided)
• ¼ small raw beet, peeled and finely chopped
• ¼ each: red, yellow, green, and orange bell peppers (finely chopped)
• ¼ medium cucumber, peeled, seeded, and finely chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• Pinch of salt (for seasoning)
• ⅛ teaspoon black pepper
Optional Swaps:
• Swap beet for watermelon radish
• Swap red bell pepper for a local tomato
Instructions:
1. Soak the lentils in water for 30 minutes to soften and improve digestion. Discard the soaking water.
2. In a pot, cook lentils with 1 tsp salt, garlic, and half of the red onion for about 30–40 minutes, until tender.
3. Drain and let cool for about 15 minutes.
4. While lentils cool, finely chop the remaining vegetables and herbs (bell peppers, beet, cucumber, mint, and remaining red onion).
5. Once cooled, toss lentils with the chopped vegetables, balsamic vinegar, olive oil, a pinch of salt, and pepper.
6. Serve cold.
Notes:
This recipe is flexible—feel free to substitute whatever fresh, local vegetables you have on hand. That said, we love using raw vegetables here—they give the salad a crisp texture and a fresh flavor that really stands out.
