Asian Lentil Salad

This salad is savory and colorful, and is filling enough to be a full lunch or dinner.

Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 2


  • 1 cup brown or black lentils
  • 2 cups vegetable stock
  • 2 large radishes, sliced
  • 1⁄4 cup chopped purple cabbage
  • 2 Tbsp. chopped scallion greens
  • 1⁄2 medium red bell pepper, seeded and diced
  • 1 Tbsp. tamari
  • 2 tsp. rice vinegar
  • 1 tsp. maple syrup


  • Bring lentils and stock to a boil in a medium saucepan over medium heat. Cover and reduce to a simmer for 20 minutes. When lentils are softened, drain off any remaining liquid. Reserve.
  • Place lentils, radishes, cabbage, scallions, and bell pepper in a bowl. Whisk together the tamari, vinegar, and maple syrup. Dress the salad, and toss well to combine.