Description
A vibrant and easy-to-make salad featuring lentils, fresh veggies, and herbs, perfect for a nutritious meal that can be customized to suit your taste.
Ingredients
Main Ingredients
- 1 cup dry green or French lentils (Cooked until tender)
- 1 medium cucumber (Chopped for crunch)
- 1 to 2 cups cherry tomatoes or diced tomato (Chopped)
- 1 small red onion or shallot (Chopped for a bit of bite)
- 1 cup fresh parsley (Chopped; add mint if desired)
- 1 medium lemon (Juice and zest)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (Freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (Optional, for sweetness)
- to taste salt and pepper
- a pinch cumin (Optional)
- 1 clove garlic (Grated, optional)
Optional Add-ins
- 1/2 cup crumbled feta cheese (For a creamy texture)
- 1/2 cup sliced Kalamata olives (For briny flavor)
- 1/2 cup toasted almonds or walnuts (For crunch)
- 1/2 cup sunflower seeds (Another option for crunch)
Instructions
Cooking the Lentils
- Rinse the lentils and pick out any tiny stones.
- Cook lentils until tender but still holding their shape, about 15-20 minutes.
- Drain and spread lentils on a plate or tray to cool.
Preparing the Salad
- Chop the cucumber, tomatoes, and red onion.
- Chop a big handful of parsley and mint if using.
Making the Dressing
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, pepper, and cumin.
Combining Ingredients
- Toss the cooled lentils with the dressing.
- Fold in the chopped veggies and herbs.
- Add feta, olives, and nuts just before serving, or mix them in if serving immediately.
Final Touch
- Taste the salad after 10 minutes; adjust seasoning with lemon or salt as needed.
Notes
This salad can be made ahead and stored in the fridge for 3 to 5 days. Keep crunchy ingredients like cucumbers and tomatoes separate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad, Side Dish
- Cuisine: Healthy, Mediterranean