Vegetarian Cobb Salad with Crispy Lentils is a hearty, protein-packed salad that combines fresh vegetables, creamy avocado, crisp greens, and crunchy spiced lentils for texture. This vegetarian twist on the classic Cobb Salad is colorful, filling, and perfect for lunch, dinner, or a festive holiday spread.
Ingredients
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4 cups mixed salad greens (romaine, arugula, or spinach)
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1 cup cooked lentils, drained and patted dry
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1 teaspoon olive oil
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½ teaspoon smoked paprika
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Salt and pepper, to taste
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1 avocado, diced
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1 cup cherry tomatoes, halved
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½ cup cucumber, diced
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2 hard-boiled eggs, chopped (optional for lacto-ovo vegetarians)
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¼ cup crumbled feta cheese
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2 tablespoons chopped fresh parsley
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Dressing of choice (vinaigrette, balsamic, or creamy herb)
Cooking Time
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Prep time: 10 minutes
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Cook time: 10 minutes
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Total time: 20 minutes
Serving
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Serves 2–3
Instructions
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Prepare Crispy Lentils:
Preheat oven to 375°F (190°C). Toss cooked lentils with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 10–12 minutes until slightly crispy. Stir halfway through to ensure even roasting. -
Assemble the Salad Base:
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and avocado. -
Add Toppings:
Sprinkle the roasted lentils, chopped eggs (if using), crumbled feta, and parsley evenly over the salad. -
Dress and Serve:
Drizzle with your preferred dressing just before serving and toss lightly. Serve immediately for the best texture.
Tips
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Lentils can be roasted ahead of time and stored in an airtight container for up to 2 days.
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Add nuts or seeds for extra crunch and nutrients.
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For a vegan version, skip the eggs and use a vegan cheese or nutritional yeast.
Nutrition (per serving, without dressing)
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Calories: 320
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Fat: 14g
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Carbohydrates: 32g
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Protein: 14g
Vegetarian Cobb Salad with Crispy Lentils is a colorful, flavorful salad that balances fresh vegetables, creamy elements, and crunchy lentils — a satisfying and nutritious vegetarian meal.
