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Green Lentil Edamame Salad with Spiced Lemon Dressing

4.34 from 6 reader reviews
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6
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Ingredients

Lentils

  • 1 cup dry green lentils, rinsed
  • pinch sea salt

Spiced Lemon Dressing

  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¼ teaspoon ground chilies
  • ¼ teaspoon ground black pepper
  • ⅓ cup avocado oil
  • 1 teaspoon lemon zest (plus extra)
  • ¼ cup lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vegan Worcestershire sauce
  • sea salt, to taste

Edamame & Assembly

  • 2 cups shelled frozen edamame, thawed
  • 1 small red onion, small dice
  • ½ cup flat leaf parsley, chopped (plus extra)
  • sea salt and ground black pepper, to taste
  • ¼ cup toasted sliced almonds

Instructions

  • Place the lentils in a medium saucepan and cover with 3-4 inches of water. Add the pinch of salt and bring to a boil. Simmer until lentils are just tender–you don’t want to overcook them! About 13-15 minutes is good. Once cooked, drain and set aside to cool slightly.
  • Make the dressing. In a medium bowl, combine the cumin, coriander, chilies, and black pepper. In a small skillet, heat the avocado oil until it’s just starting to get hot. Then, pour the oil over the spices in the bowl. Let it sit for 5 minutes or so before whisking in the lemon zest, lemon juice, maple syrup, Worcestershire, and salt. Set aside.
  • In a large bowl, combine the cooked lentils, thawed edamame, red onion, parsley, salt, and pepper. Pour over the dressing and toss to combine. Serve with toasted almonds on top (plus extra parsley and lemon zest if you like) and enjoy!

Recipe Notes

  • You can substitute French, brown or black beluga lentils here. All will have slightly different cooking times, so just double check the package before proceeding here and adjust as necessary!
  • You can use toasted pumpkin or sunflower seeds instead of toasted almonds to make this salad nut-free.
  • Worcestershire sauce contains wheat. Substitute Tamari to keep this gluten-free.
Packed with wholesome vegan goodness, this easy green lentil edamame salad comes together in about 20 minutes with a deliciously tangy spiced lemon dressing and toasted almonds for crunch.