Lentil Salad
Lentil salad is a fresh and nutritious dish made with cooked lentils, vibrant vegetables, and a tangy homemade dressing. Packed with protein, fiber, and essential nutrients, it’s a versatile dish perfect for a quick lunch, dinner, or as a make-ahead meal. This recipe can be easily customized to suit your taste preferences, with variations like Mediterranean, spicy, or roasted vegetable versions. It’s an ideal choice for vegetarians, vegans, and anyone seeking a heart-healthy meal.
Equipment
- 1 large pot (for cooking lentils)
- 1 large mixing bowl (for assembling the salad)
- 1 Cutting board – for chopping vegetables
- 1 sharp knife (for chopping vegetables)
- 1 whisk (for making the dressing)
- 1 measuring cup (for measuring liquids)
- 1 colander (for draining lentils)
Ingredients
- 1 cup dried lentils green or brown
- 1 cup diced cucumber
- 1 cup diced tomatoes
- ½ cup diced red onion
- 1 bell pepper diced (any color)
- ½ cup fresh parsley or cilantro chopped
- 1 tablespoon fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Lentils: Rinse the lentils under cold water to remove debris. In a large pot, combine the rinsed lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender but still firm. Drain any excess water and set the lentils aside to cool.
- Prepare the Vegetables: While the lentils are cooking, dice the cucumber, tomatoes, red onion, and bell pepper into bite-sized pieces. Chop the parsley or cilantro.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled lentils with the chopped vegetables. Add the fresh herbs and toss gently to combine.
- Dress the Salad: Pour the dressing over the salad and toss until everything is well coated. Let the salad sit for 10-15 minutes to allow the flavors to meld, or refrigerate for up to an hour for an even more flavorful result.
- Serve: Serve the lentil salad chilled or at room temperature. Enjoy as a standalone dish or with your favorite protein for a complete meal.
Notes
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to improve over time, making it great for meal prep.
- Make it Vegan: The recipe is naturally vegan, but for added protein, you can include chickpeas or roasted tofu.
- Adjusting the Dressing: Feel free to adjust the acidity and sweetness of the dressing. Add more lemon juice for tang, or a dash of honey for sweetness if you prefer.
- Additional Protein: For a heartier meal, consider adding grilled chicken, hard-boiled eggs, or feta cheese (if not vegan).