Lentil, Carrot, Cabbage, and Broccoli Salad with Cumin, Date, and Lemon Dressing

Fresh, earthy, and a little bit sweet - a portion of this lentil salad makes the great basis to a meal. The cumin, date, and lemon dressing is thick ...Fresh, earthy, and a little bit sweet - a portion of this lentil salad makes the great basis to a meal. The cumin, date, and lemon dressing is thick and punchy—designed to coat rather than drizzle. As the warm lentils and vegetables release their natural juices, it loosens slightly, clinging beautifully to every bite. It’s a great one for picnic season: hearty enough to hold its own, even after a few hours in a container, and even better paired with a dollop of hummus or some grilled chicken or fish. Read more Fresh, earthy, and a little bit sweet - a portion of this lentil salad makes the great basis to a meal. The cumin, date, and lemon dressing is thick and punchy—designed to coat rather than drizzle. As the warm lentils and vegetables release their natural juices, it loosens slightly, clinging beautifully to every bite. It’s a great one for picnic season: hearty enough to hold its own, even after a few hours in a container, and even better paired with a dollop of hummus or some grilled chicken or fish. Fresh, earthy, and a little bit sweet - a portion of this lentil salad makes the great basis to a meal. The cumin, date, and lemon dressing is thick and punchy—designed to coat rather than drizzle. As the warm lentils and vegetables release their natural juices, it loosens slightly, clinging beautifully to every bite. It’s a great one for picnic season: hearty enough to hold its own, even after a few hours in a container, and even better paired with a dollop of hummus or some grilled chicken or fish.

Prep time
20 mins
Cook time
15 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Contains
Why is this healthy?
Plant
points

NUTRITION PER SERVING (Read more)

7g
Protein
172kcal
Calories
8g
Total Fat
21g
Carbs
9g
Sugars
5g
Fibre
60mg
Calcium
5%
 
4mg
Iron
22%
 
41mg
Magnesium
10%
 
467mg
Potassium
10%
 
20mg
Sodium
1%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
1.6mg
Vitamin E
11%
 
53mcg
Vitamin B9
13%
 
528mcg
Vitamin A
59%
 
36mg
Vitamin C
40%
 
1.1mg
Zinc
10%
 
61mcg
Vitamin K
51%
 
0.3mg
Copper
33%
 
0.1mg
Vitamin B2
8%
 
0.9mg
Vitamin B3
6%
 
0.3mg
Vitamin B6
18%
 
110mg
Phosphorus
9%
 
Protein: 7g; Calories: 172kcal; Total Fat: 8g; Carbs: 21g; Sugars: 9g; Fibre: 5g; Calcium: 60mg (5%); Iron: 4mg (22%); Magnesium: 41mg (10%); Potassium: 467mg (10%); Sodium: 20mg (1%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1.6mg (11%); Vitamin B9: 53mcg (13%); Vitamin A: 528mcg (59%); Vitamin C: 36mg (40%); Zinc: 1.1mg (10%); Vitamin K: 61mcg (51%); Copper: 0.3mg (33%); Vitamin B2: 0.1mg (8%); Vitamin B3: 0.9mg (6%); Vitamin B6: 0.3mg (18%); Phosphorus: 110mg (9%)
Show more
Why is this healthy?
Plant
points
Contains

Ingredients

Serves 8
For the salad
Swaps: brown lentils (dried)
carrot
julienned or grated
finely sliced, use a mandolin if you have one
broccoli
Swaps: tenderstem broccoli
finely sliced
For the dressing
dates (dried)
lemon juice
Swaps: olive oil
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Method

1

Gather and prepare your ingredients.

2

Place the lentils into a saucepan and cover with cold water. Add a pinch of salt. Turn the heat on to medium-high and bring to a gentle simmer. Cook for 10-12 minutes, or until tender. Drain, and briefly run under a cold tap to cool them down. You want them to still be warm so they can absorb the dressing, but not so hot that they would overcook in their own residual heat.

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