Crispy Roasted Lentil Salad with Sesame Plum Dressing and Everything Bagel Crunch

Get ready for a salad that’s anything but boring! This crispy roasted lentil salad brings together warm, crunchy lentils with crisp lettuce, cucumber and bell pepper, all tossed in a glossy sesame plum dressing. The addition of everything bagel seasoning and wonton strips adds an irresistible crunch in every bite.

Perfect for a light yet filling dinner, this salad is packed with flavor and texture. The roasted lentils become delightfully crispy, while the tangy-sweet dressing ties everything together. It’s a simple, satisfying meal that comes together quickly-ideal for busy weeknights.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.34 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.13 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Plum SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Drain and rinse lentils; thoroughly pat dry with paper towels. TIP: This will help them crisp in the oven!
2. Toss lentils on a baking sheet with a large drizzle of oil, Fry Seasoning, salt and pepper. (For 4 servings, divide lentils between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.) Roast on top rack for 15 minutes. Remove sheet from oven and carefully give lentils a shake or stir; return to oven and roast until crispy, 5-10 minutes more.
3. While lentils roast, trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Halve, core and thinly slice bell pepper into strips; halve strips crosswise. In a large bowl, whisk together vinegar, plum sauce, 1 tsp soy sauce, ½ tsp sesame oil, a drizzle of olive oil, salt and pepper (2 tsp soy sauce, 1 tsp sesame oil and a large drizzle of olive oil for 4 servings).
4. When lentils are done, remove from oven and let rest for a few minutes. Once lentils have rested, transfer to bowl with dressing. Add cabbage, lettuce, cucumber, bell pepper, half the Everything Bagel Seasoning and half the wonton strips; toss until everything is evenly coated. Taste and season with more salt, pepper, soy sauce or sesame oil as desired. Divide salad between bowls; top with remaining Everything Bagel Seasoning and remaining wonton strips. Serve.

Recipe Tips

FAQ

Can I use other types of lentils?

Yes, but cooking times may vary. Brown or green lentils work best for roasting. Avoid red lentils as they become mushy.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Add wonton strips just before serving to keep them crunchy.

Can I make this salad gluten-free?

Yes, simply use gluten-free soy sauce (tamari) and omit the wonton strips or replace them with gluten-free crispy noodles.