Description
A fresh and vibrant Lentil Salad with a medley of herbs and a zesty lemon-Dijon dressing, perfect for a light, nutritious meal or side dish. This salad combines tender green or brown lentils with crisp cucumber, cherry tomatoes, and fragrant parsley, mint, and dill for a flavorful, healthy dish.
Ingredients
Scale
Lentils and Vegetables
- 1 cup dry green or brown lentils
- 3 cups water or vegetable broth
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion or shallot, finely diced
Herbs
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons fresh dill (optional), chopped
Dressing
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the lentils: Rinse the lentils thoroughly under cold water. Place them in a pot with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes until the lentils are tender but not mushy. Drain any excess liquid and allow the lentils to cool slightly.
- Combine the salad ingredients: In a large mixing bowl, combine the cooked lentils with the diced cucumber, halved cherry tomatoes, finely diced red onion or shallot, and the chopped fresh parsley, mint, and dill if using. Mix gently to distribute the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, and salt and pepper to taste until well emulsified and smooth.
- Toss the salad with dressing: Pour the dressing over the lentil and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are coated with the dressing.
- Let the flavors meld: Allow the salad to rest for 10 to 15 minutes before serving to let the flavors develop and intensify for the best taste experience.
Notes
- You can substitute green or brown lentils with French lentils (Puy) if preferred, but cooking time may vary.
- For a more tangy flavor, add extra lemon juice according to taste.
- This salad can be stored refrigerated for up to 2 days; tossing again before serving is recommended.
- Optional fresh dill adds an herby brightness but can be omitted if unavailable.
- Serve chilled or at room temperature depending on preference.
