Broccoli Lentil Salad with Anchovy Dressing
This protein-rich salad features tender broccoli florets, nutty lentils, and a punchy anchovy-garlic dressing that brings out the best Mediterranean flavors. It’s perfect as a light main dish or a flavorful side with grilled fish or chicken.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the Salad
1 cup green or brown lentils, rinsed
2 ½ cups water or vegetable broth
2 cups broccoli florets, cut bite-size
½ small red onion, finely sliced
½ cup cherry tomatoes, halved (optional)
¼ cup fresh parsley, chopped
2 tbsp toasted almonds or walnuts, chopped
Salt and black pepper, to taste
For the Anchovy Dressing
3 anchovy fillets, finely minced
1 small garlic clove,minced
1 tsp Dijon mustard
2 tbsp lemon juice (freshly squeezed)
1 tsp red wine vinegar
4 tbsp extra-virgin olive oil
½ tsp honey (optional, to balance saltiness)
Freshly ground black pepper, to taste
Instructions
1. Cook the Lentils:
In a medium saucepan, combine lentils and water (or broth).
Bring to a boil, then reduce heat and simmer for 18–20 minutes, until tender but not mushy.
Drain any excess liquid and let them cool slightly.
2. Blanch the Broccoli:
Bring a pot of salted water to boil. Add broccoli florets and cook for 1½–2 minutes until bright green and crisp-tender.
Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
3. Make the Anchovy Dressing:
In a small bowl, whisk together minced anchovies, garlic, Dijon, lemon juice, and vinegar.
Slowly drizzle in olive oil while whisking until emulsified.
Add honey and pepper to taste.
4. Assemble the Salad:
In a large bowl, toss together lentils, broccoli, red onion, and parsley.
Drizzle dressing over and toss to coat evenly.
Top with toasted nuts and cherry tomatoes if using.
5. Serve:
Serve at room temperature or slightly chilled.
Drizzle with a little extra olive oil before serving if desired.
Notes & Tips
For extra creaminess, add crumbled feta or shaved Parmesan.
If you prefer a milder dressing, use only 2 anchovies and add a bit more lemon.
Great for meal prep — stays fresh up to 3 days in the fridge.
You can also add baby spinach or arugula for more greens.
Nutrition information
Calories: ~290 kcal
Protein: 14 g
Fat: 16 g
Carbs: 26 g
Fiber: 8 g
Sodium: moderate (due to anchovies)