This simple Black Lentil Salad with Corn is packed with protein to keep you full of energy all afternoon. The only dressing you need is a drizzle of olive oil and a squeeze of lemon. (gluten free)
I have two important questions for you… do you eat lentils and if so have you ever cooked them in an Instant Pot?
Lentils are so satisfying, filling and full of protein. They are a great addition to salads, burritos and grain bowls. I have been meal prepping them in my handy dandy Instant Pot using chicken stock and they are packed with flavor.
All you do is pour in one cup of lentils and two cups of chicken stock. Lock the lid and cook for 15 minutes on high. Then let the pressure release naturally.
In this salad, I added in some fresh spinach greens, roasted corn, chickpeas and salty feta. If you cook your lentils in broth like I did, you won’t need any dressing. Just give it a quick drizzle of olive oil and lemon juice. You’ll be good to go and will save a ton of unnecessary fat. Woo hoo!
This time of year is always a fresh start for me. In fact, I’ve been nesting so much around the house you would think I am pregnant. Not!
I’ve cleaned drawers, closets and pantries getting ready for the start of another school year. The vacations are over and it’s time to get back into a routine. Although I’m sad to see summer go, I crave a routine and feel unsettled without it.
Enjoy the end of summer with this Black Lentil Salad with Corn. It’s…
- salty and flavorful
- gluten free
- high protein
- and SO tasty
Black Lentil Salad with Corn
- 1 1/2 cups cooked black lentils
- 1 can chickpeas
- 1 cup roasted corn (I used Trader Joe's frozen)
- 1/2 cup feta
- 1-2 cups baby spinach
- 1 tbsp olive oil
- 1/2 lemon, juiced
- Add cooked black lentils into bottom of a medium bowl. Add all other ingredients and toss gently. Sprinkly with olive oil and fresh lemon juice. Salt and pepper to taste. Mine did not need much salt bc I cooked my lentils in chicken stock.