For an extra layer of flavor, try toasting the quinoa in a dry pan for a few minutes before cooking. Feel free to add other vegetables, such as chopped carrots or celery, to the salad. This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Optional: Crumble some feta cheese over the salad before serving for a salty and tangy finish. The honey can be replaced with maple syrup or agave nectar for a vegan option.
Lentil, Quinoa, and Mung Bean Salad
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME9 hrs 55 mins
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SERVING8 People
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VIEWS16
A vibrant and nutritious salad featuring earthy lentils, nutty quinoa, and delicate mung beans, kissed with a bright lemon vinaigrette. This salad is a celebration of textures and flavors, perfect as a light lunch, a side dish, or a flavorful vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Fiber8 g
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Protein10 g
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Saturated Fat2 g
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Sodium305 mg
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Sugar2 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Mung Beans: Place mung beans in a large bowl and cover with plenty of cold water. Let soak for at least 8 hours, or preferably overnight.
02
StepCook the Lentils: In a medium saucepan, bring 2 cups of salted water to a boil. Add the rinsed lentils and bay leaf. Reduce heat to low, cover, and simmer for 18-20 minutes, or until lentils are tender. Drain and set aside to cool.
03
StepCook the Mung Beans: Drain the soaked mung beans. In a small saucepan, bring 2 cups of salted water to a boil. Add the mung beans, cover, and simmer for 20-25 minutes, or until tender. Drain and set aside to cool.
04
StepCook the Quinoa: In a medium saucepan, bring 2 cups of salted water to a boil. Add the rinsed quinoa. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until all the water has been absorbed and the quinoa is cooked through. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
05
StepPrepare the Lemon Vinaigrette: In a large bowl, whisk together the lemon juice, lemon zest, vinegar, honey, salt, and pepper. Gradually drizzle in the olive oil, whisking constantly until the dressing is emulsified and smooth.
06
StepCombine the Salad: Add the cooled lentils, mung beans, and quinoa to the bowl with the vinaigrette. Stir gently to combine. Add the diced cucumber, tomato, bell pepper, green onions, and parsley. Stir to incorporate all ingredients evenly.
07
StepChill and Serve: Refrigerate the salad for at least 1 hour to allow the flavors to meld. Taste and adjust seasoning as needed before serving.
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Tristian Stokes
Jun 29, 2025Super easy to make and packed with nutrients. A great healthy lunch option.
Zackary Morissette
Jun 27, 2025I made this for a potluck and it was a huge hit! Everyone wanted the recipe.
Eveline Hettinger
Jun 22, 2025This is a fantastic recipe! I will definitely make this again.
Lonie Gulgowskiortiz
Jun 20, 2025The honey adds just the right amount of sweetness. I used agave instead and it worked great.
Bernice Ziemann
Jun 16, 2025I omitted the red bell pepper (allergy) and it was still wonderful.
Lillian Ernser
Jun 3, 2025This salad is amazing! So fresh and flavorful. I'll definitely be making this again.
Stuart Quigley
May 28, 2025My family loved this salad! Even my picky eaters.
Sarai Bradtke
May 13, 2025I added some avocado and it was delicious!
Marcos Jaskolskijacobson
May 12, 2025The lemon dressing is so bright and tangy. Perfect for a summer picnic.