10-Minute Slow Cooker Silky Honey-Glazed Vegan Lentil Salad
This incredibly easy salad features tender lentils glazed in a sweet and savory honey-style dressing, made entirely in the slow cooker for a hands-off approach. It's a perfect, protein-packed vegan meal that's ready in a flash and offers a delightful contrast of textures and flavors.
Ingredients
Ingredients
- 1 cup dry brown lentils rinsed and drained
- 2 cups vegetable broth low sodium preferred
- 1/4 cup maple syrup or agave nectar for honey substitute
- 2 tbsp apple cider vinegar adds tanginess
- 1 tbsp dijon mustard for depth and emulsification
- 1 tbsp olive oil optional, for richness
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1 cup chopped celery about 2 stalks
- 1/2 cup chopped red onion or shallots for milder flavor
- 1/4 cup fresh parsley chopped, for garnish
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight. Make-Ahead: Prepare the lentil base in the slow cooker up to 2 days ahead. Add the fresh vegetables and parsley just before serving to maintain their crisp texture. Variations: Add 1/2 cup of dried cranberries or chopped apples for sweetness and texture. For a protein boost, stir in 1/2 cup of toasted walnuts or sunflower seeds. Serving Suggestion: Serve over a bed of mixed greens or as a filling for lettuce wraps for a light, complete meal.