Broccoli peas and green herbs lentil salad with lemon dressing
A hearty and nutrient-packed salad featuring tender-crisp broccoli and protein-rich lentils, tossed with a bold, umami-rich anchovy dressing. Perfect as a light lunch or a side dish, this salad balances freshness with savory depth.
Prep & Cook Time:
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Ingredients:
For the Salad:
1 cup green or brown lentils, rinsed
2 cups broccoli florets
1 small red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh parsley, chopped
Optional: 2–3 tbsp toasted pine nuts or walnuts
For the Anchovy Dressing:
3–4 anchovy fillets (canned in oil)
2 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt & black pepper, to taste
Instructions:
Cook the Lentils
1. Place lentils in a pot with enough water to cover them.
2. Bring to a boil, then reduce heat and simmer 20–25 minutes until tender but not mushy.
3. Drain and let cool slightly.
Blanch the Broccoli
1. Bring a small pot of water to boil.
2. Add broccoli florets and cook 2–3 minutes until bright green and slightly tender.
3. Drain and immediately place in ice water to stop cooking.
Make the Anchovy Dressing
1. In a small bowl, mash anchovy fillets with garlic into a paste.
2. Whisk in olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
> Tip: Anchovies are salty, so taste before adding extra salt.
Assemble the Salad
1. In a large bowl, combine lentils, broccoli, red bell pepper, red onion, and parsley.
2. Drizzle with anchovy dressing and toss gently until evenly coated.
3. Sprinkle with toasted nuts if desired.
Notes & Tips:
Lentil tip: Use French green lentils for firmer texture or brown lentils for softer.
Add freshness: A few cherry tomatoes or arugula leaves can make it more vibrant.
Make ahead: Salad can be stored in fridge 1–2 days; add dressing just before serving for best flavor.
Nutritional Estimate
Calories: ~320 kcal
Protein: 15 g
Carbohydrates: 35 g
Fat: 12 g
Fiber: 12 g