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Lentil Salad

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A bright and hearty lentil salad packed with fresh vegetables, herbs, and a zesty lemon dressing. It’s a wholesome, protein-rich dish perfect for lunch, meal prep, or a light dinner.

Ingredients

  • 1 cup dry green or brown lentils, rinsed
  • 2 cups water
  • 1 bay leaf
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the lentils, water, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat and simmer for 18–20 minutes, or until the lentils are tender but not mushy.
  2. Drain the lentils and discard the bay leaf. Let the lentils cool slightly.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
  4. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, parsley, and mint.
  5. Pour the dressing over the salad and toss well to combine.
  6. Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to allow the flavors to meld.

Notes

  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Add diced avocado or roasted vegetables for extra texture and flavor.
  • If you prefer a stronger lemon flavor, add an extra teaspoon of lemon juice.
  • Allowing the salad to rest before serving helps the dressing absorb into the lentils.

Nutrition

Find it online: https://yumfamilyrecipes.com/lentil-salad/