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Lentil Salad

A vibrant and hearty salad combining tender lentils with fresh vegetables, aromatic herbs, and a zesty dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Fine-Mesh Strainer
  • Small Bowl

Ingredients
  

Lentils

  • 1 cup dry lentils (green or brown) These lentils hold their shape well after cooking.
  • 2.5 cups water or vegetable broth Using broth enhances the flavor of the lentils.

Vegetables

  • 1 medium red bell pepper, diced Adds vibrant color and texture.
  • 1 medium cucumber, diced Brings a refreshing crunch.
  • 1 cup cherry tomatoes, halved Balances the earthiness of the lentils.
  • 0.5 medium red onion, finely chopped Adds depth of flavor.
  • 1 cup fresh parsley, chopped Contributes a fresh, green note.

Dressing

  • 0.25 cup olive oil Adds richness and smooth texture.
  • 2 tablespoons lemon juice Brings acidity and brightness.
  • 1 teaspoon Dijon mustard Adds a subtle tanginess.

Seasoning

  • Salt and pepper to taste Essential for enhancing flavors.
  • 0.25 cup feta cheese, crumbled Optional, adds creaminess and a salty kick.

Instructions
 

  • Rinse the lentils under cold water in a fine-mesh strainer to remove any dust or debris.
  • In a medium saucepan, combine the rinsed lentils and water or vegetable broth. Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low and cover the saucepan. Let the lentils simmer for about 20-25 minutes, or until they are tender but still hold their shape.
  • While the lentils are cooking, prepare the vegetables. Dice the bell pepper, cucumber, and red onion, and halve the cherry tomatoes. Chop the parsley and set all the vegetables aside in a large mixing bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
  • Once the lentils are cooked, drain any excess liquid and allow them to cool slightly. Add the lentils to the bowl with the prepared vegetables.
  • Pour the dressing over the lentil and vegetable mixture. Gently toss everything together until well combined.
  • If using, sprinkle the crumbled feta cheese on top and give the salad a final gentle toss.
  • Cover the salad and refrigerate for at least 30 minutes before serving.
  • Serve the lentil salad chilled or at room temperature, garnished with additional parsley if desired.

Notes

Feel free to adjust the quantities based on your preferences or the number of servings you need.
Keyword Easy