Layered Lentil and Vegetable Salad

Author: Canadian Living

The easy make-ahead components of this lovely layered salad make for a relaxed picnic day. Lentils give the dish a protein boost, and their softer texture contrasts nicely with the crunchy vegetables.

  • Portion size 8 servings



In large pot of boiling salted water, cook lentils for 30 minutes or until tender. Drain and chill under cold water; drain. Spoon lentils into large deep bowl or wide jar.

Meanwhile, in separate pot of boiling salted water, cover and cook beans for 4 to 7 minutes or until tender-crisp. Drain and chill under cold water.

Tear arugula into bite-size pieces. Top lentils with layer each of onion, red pepper, yellow beans and arugula. Top with artichokes.

Vinaigrette: In bowl, whisk together oil, vinegar, mint, curry paste, salt and pepper. (Make-ahead: Cover and refrigerate salad and vinaigrette separately for up to 12 hours.) To serve, drizzle over salad and toss to coat.

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 532 mg
  • Protein 9 g
  • Calories 215.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g


  • Iron 28.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Layered Lentil and Vegetable Salad