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Lentil Salad

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A healthy and delicious lentil salad packed with protein, fiber, and essential vitamins. Perfect as a main dish or side.

Ingredients

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  • 1 cup green or brown lentils, rinsed and drained
  • 3 cups water
  • 1 bay leaf
  • 1 medium red bell pepper, diced
  • 1 medium carrot, peeled and finely chopped
  • 1/2 cucumber, diced
  • 1/4 red onion, finely sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Combine lentils, water, and bay leaf in a medium-sized pot. Bring to a boil, then reduce heat to a simmer.
  2. Cook for about 20-25 minutes, or until lentils are tender but not mushy. Drain and discard bay leaf. Let cool.
  3. Mix diced red pepper, carrot, cucumber, red onion, and chopped parsley in a large bowl.
  4. Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl to make the dressing.
  5. Add cooled lentils to the vegetable mixture in the large bowl.
  6. Pour dressing over lentils and vegetables. Gently toss to combine, ensuring all ingredients are coated.
  7. Let salad sit for at least 15 minutes before serving to allow flavors to meld.

Notes

Serve chilled or at room temperature. Perfect as a side or on a bed of greens. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://lunarecipez.com/lentil-salad/

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