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Too Hot to Cook? Make a Spicy Lentil Salad


Spicy Lentil Salad – packs a flavourful punch

Yesterday the kitchen was too hot to turn on the stove, but my squeeze was coming over for dinner and I knew he would be heat-exhausted after working his manly-man job all day.

So, alongside some other carbs, I whipped up this cold and spicy lentil salad, because – as everybody knows – lentils are FULL of protein.  A slightly lesser known fact is – lentils lower cholesterol.  Of all legumes and nuts, lentils are third highest in protein (after soya and hemp).

nutrient value imageIn this dish I used parsley, but plan to try cilantro next time. Parsley is highly nutritious, so I try to fit it in where I can.  Chock-full of vitamin K, with good amounts of vitamin C, A, and iron — parsley has become a blasé plate garnish, but don’t ignore it! I like to make pesto with parsley replacing the basil, and using walnuts instead of pine nuts.

The Nutrition Facts of this Spicy Lentil Salad were found using the Nutrient-Value of Some Common Foods PDF guide from Health Canada.  It’s handy if you’re interested in calculating and tracking your personal calorie and protein intake.

Spicy Lentil Salad

NutritionLabel for lentil salad sm

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1 19 oz can of lentils
1/3 cup crumbled feta
1/4 cup chopped walnuts
1 small red onion, thinly sliced
1/4 cup cold pressed, virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. agave (or other sweetener)
1 Tbsp. Dijon mustard
1 tsp. salt
1 tsp. fresh ground pepper
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. ground cardamom
1/4 tsp. cayenne
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Drain and rinse lentils well.
Combine all ingredients in a serving bowl and toss until mixed.
Serve immediately, or chill in the refrigerator for up to three days.

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