Lentil Salad
A fresh and hearty lentil salad loaded with crisp vegetables, bright herbs, and a zesty lemon dressing. Satisfying enough for a meal and perfect for making ahead.
Servings: 6
Ingredients
For the lentils
- 1 cup French green lentils rinsed and picked over
- 3 cups water or vegetable broth
- 1 bay leaf optional
For the salad
- 1 cup English cucumber finely diced
- 1 cup cherry tomatoes halved or quartered
- 1 red bell pepper seeded and finely diced
- 1/2 cup red onion finely diced
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint leaves chopped
- 1/3 cup feta cheese crumbled (optional; I used vegan feta)
For the dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- 1 clove garlic finely minced or grated
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the lentils: Add rinsed lentils, water or vegetable broth, and bay leaf to a saucepan. Bring to a boil, then simmer for 18 to 25 minutes, until tender but still firm. Drain, discard the bay leaf, and cool completely.
- Make the dressing: Whisk the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper in a large serving bowl.
- Prepare the vegetables: Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes, then chop the parsley and mint.
- Assemble: Add the cooled lentils, vegetables, herbs, and feta, if using, to the bowl with the dressing.
- Toss and serve: Gently toss until well coated. Taste and adjust the seasoning as needed. Serve immediately or let sit for 20 to 30 minutes for the flavors to meld.
Nutrition
Calories: 246kcal | Carbohydrates: 26g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 319mg | Potassium: 510mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1322IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg