High-Protein Lentil Salad (Masoor Dal Salad)

lentil salad with veggies served in a wooden bowl along with a spoon

5 from 1 vote

High-Protein Lentil Salad (Masoor Dal Salad)

This easy protein packed lentil salad has masoor dal (brown lentils) tossed with veggies, feta cheese and topped with a creamy Greek yogurt dressing. It's perfect for summer lunches and picnics!

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Indian

Diet: Vegetarian

Servings:

Author: Manali Singh

Ingredients

For The Salad

½ cup masoor dal sabut brown lentils
1 cup water to pressure cook the dal
1 medium red onion chopped
1 medium red pepper chopped
1 medium green pepper chopped
¼ cucumber chopped
2 tablespoons mint chopped or use parsley
2 tablespoons feta cheese crumbled
corn strips, croutons for topping

For The Dressing

½ cup Greek Yogurt
2 tablespoons olive oil
1 tablespoon honey
¼ teaspoon dijon mustard
½ teaspoon za'atar
1 tablespoon tahini
½ lemon juice of
1-2 garlic cloves minced
salt to taste
ground black pepper to taste
1-2 tablespoons water as needed

Instructions

Boil masoor dal (brown lentils) with 1 cup of water in the instant pot on high pressure for 7 to 8 minutes. Let the pressure release naturally. Drain the lentils using a colander. The lentils should be a little firm to bite.
Chop all the vegetables- onions, peppers, cucumber and add to a large bowl. To the same now add the boiled dal along with chopped mint and crumbled feta cheese.
Make the dressing by mixing together all the ingredients listed under "for the dressing". Add a little water only if the dressing seems too thick. This does make more dressing that you need for the salad, Leftover dressing will stay good in the fridge for 2-3 days.
Pour as much dressing as you want over your salad. I recommend starting with 2 tablespoons, taste test and then add more as needed. Top with something crunchy- corn strips, pepitas, crunchy chickpeas, croutons or whatever you fancy. Enjoy!

Notes

You can use goat cheese in place of feta cheese.
You will not the need the entire jar of dressing. Store leftovers in fridge for 2 to 3 days. You can use the dressing on roasted veggies, on wraps and more!

Nutrition