Hearty Lentil Salad
A filling lentil salad with vegetables and a tangy dressing — excellent as a light meal or side.
Equipment
- Saucepan
- Mixing Bowl
- Knife & cutting board
Ingredients
- 1 cup Dry Lentils
- 3 cups Water or Broth for cooking lentils
- 1 Red Bell Pepper chopped
- 1 Cucumber diced
- ½ Red Onion finely chopped
- ¼ cup Parsley chopped fresh
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 clove Garlic minced
- Salt to taste
- Pepper to taste
Instructions
- Rinse and sort the dry lentils, removing any debris.
- Cook the lentils in water or broth until tender (about 15–20 minutes). Drain any excess liquid and let cool.
- While the lentils cool, chop the vegetables (bell pepper, cucumber, red onion) and parsley.
- In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Add the cooled lentils, chopped vegetables, and parsley to the bowl with dressing. Toss to coat everything evenly.
- Taste and adjust seasoning (salt, pepper, lemon) as needed. Chill for at least 10 minutes before serving for flavors to meld.
Notes
You can add additional protein like feta cheese, chickpeas, or grilled chicken. This salad keeps well for a few days in the fridge.