Lentil Salad
Lentil salad is a vibrant and nutritious dish that combines earthy lentils with fresh vegetables and herbs, making it a versatile and satisfying meal.
Servings: 4 servings
Calories: 250kcal
Equipment
- Medium saucepan
- Mixing Bowl
- Fine-Mesh Sieve
Ingredients
Lentils
- 1 cup dried green or brown lentils These varieties hold their shape well after cooking.
- 3 cups water or vegetable broth Essential for cooking the lentils.
Vegetables
- 1 medium cucumber, diced Adds a refreshing crunch.
- 1 cup cherry tomatoes, halved Brings brightness and acidity.
- 1 medium red bell pepper, diced Adds color and sweet flavor.
- 1/4 cup red onion, finely chopped Contributes a sharp bite.
- 1/2 cup fresh parsley, chopped Adds a fresh, herbal note.
- 1/4 cup fresh mint, chopped Introduces a refreshing element.
Dressing
- 1/4 cup olive oil Forms the base of the dressing.
- 2 tablespoons lemon juice Adds acidity and brightness.
- 1 teaspoon ground cumin Adds warmth and depth.
Seasoning
- salt and pepper to taste Essential for flavor.
Instructions
- Rinse the lentils under cold water in a fine-mesh sieve to remove debris.
- In a medium saucepan, combine the rinsed lentils and water or vegetable broth. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and cover. Let the lentils simmer for about 20-25 minutes until tender.
- While the lentils are cooking, prepare the vegetables and set them aside in a large mixing bowl.
- After cooking, drain any excess liquid from the lentils and allow them to cool slightly.
- Once cooled, add the lentils to the mixing bowl with the prepared vegetables.
- Add parsley, mint, olive oil, lemon juice, cumin, salt, and pepper. Toss gently to combine.
- Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature, garnished with additional herbs or feta cheese if desired.
Notes
This salad can be made in advance and tastes even better after sitting for a few hours or overnight.