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Balancing Bowls
Balancing BowlsVerified

January 30, 2026

Lentil salad with broccoli and lemon anchovy dressing is a flavor-packed dish hearty enough to be served as a main course over rice or barley. It also pairs wonderfully with chicken and fish.

Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing
Broccoli Lentil Salad with Anchovy Salad Dressing cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9

Broccoli Lentil Salad with Anchovy Salad Dressing

By
Balancing Bowls
Balancing BowlsVerified

Ingredients

Fish and 3 other allergens identified

Instructions

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Instructions

1
|
Bring a large pot of water to a boil. Add the broccoli florets and cook until crisp-tender, about 2 minutes.
2
|
Drain in a calendar and transfer to a bowl with ice and cold water.
3
|
Let the broccoli thoroughly cook for 5 minutes.
4
|
Add about 3 cups of water and 1 cup of French green lentils in a large saucepan.
5
|
Add a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.
6
|
Bring the water and lentils to a boil and then reduce to a simmer.
7
|
Cook on low for 20-30 minutes or until tender.
8
|
Drain the water (or broth) from the lentils and set them aside until they come to room temperature before mixing them into the salad.
9
|
Discard the bay leaf, half onion, and garlic.

Prepping the Preserve lemon

1
|
Scrape the interior flesh of the lemon, discard, and finely chop the preserved lemon peel.

Make the dressing

1
|
Combine anchovy paste, olive oil, shallot and lemon juice. (if you are not using preserved lemons, add ½ teaspoon of salt)

Make the salad

1
|
Combine the cooked lentils, blanched broccoli, chopped jalapenos, chopped preserved lemon peel (or lemon zest), chopped red onion, and anchovy lemon dressing.
2
|
Sprinkle the unsalted sunflower seeds on top.

Smart Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Lentil Texture Perfection 🫘
    Rinse lentils thoroughly and cook with a bay leaf to prevent them from becoming mushy while adding subtle depth of flavor to the salad.
  • Anchovy Dressing Emulsion 🥄
    Whisk anchovy paste with lemon juice and olive oil vigorously to create a smooth, well-integrated dressing that coats the ingredients evenly.
  • Broccoli Blanching Technique 🥦
    Blanch broccoli for exactly 2 minutes in salted boiling water, then immediately shock in ice water to preserve its vibrant green color and crisp texture.
  • Seed Toasting Hack 🌱
    Dry-toast sunflower seeds in a skillet over medium heat for 3-4 minutes, stirring constantly to enhance their nutty flavor and add a delightful crunch to the salad.
  • Preserved Lemon Pro Tip 🍋
    Finely mince preserved lemons and mix into the dressing for an intense, bright citrus flavor that elevates the entire dish's complexity.

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About the Cook

Balancing Bowls

Balancing Bowls

Verified

I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.

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