Description
A vibrant and nutritious Lentil Salad combining tender cooked lentils with fresh vegetables and herbs, dressed in a zesty lemon and cumin vinaigrette. This quick and easy dish offers a perfect balance of flavors and textures, making it an excellent healthy side or light main course.
Ingredients
Lentils
- 1 cup uncooked lentils (French lentils, black lentils, or brown lentils; yields about 2 ½ cups cooked)
Vegetables & Herbs
- 1 pint cherry tomatoes or grape tomatoes, sliced in half (about 2 cups)
- 1 English cucumber or Turkish cucumber, diced (about 2 cups)
- 1 bell pepper (yellow or red), diced
- ¼ cup red onion, very finely diced
- 1 bunch flat-leaf parsley, chopped
- ¼ to ½ cup fresh mint, chopped
Dressing & Seasoning
- 2 garlic cloves, grated or finely minced
- ¼ cup extra virgin olive oil
- Zest and juice of 1 large lemon
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
Instructions
- Cook the Lentils: Place lentils in a medium pot with 4 cups of water and bring to a boil. Reduce heat to a simmer, cover, and cook until the lentils are al dente, checking at 15 minutes and then every few minutes. Once cooked, drain and soak lentils in cold water to cool.
- Prep Vegetables and Herbs: While lentils cook, slice and dice the cucumbers, tomatoes, bell pepper, finely dice the red onion, and chop the flat-leaf parsley and fresh mint. Place all prepared vegetables and herbs into a large bowl.
- Add Lentils to Vegetables: Drain the cooled lentils well and add them to the bowl with the vegetables and herbs.
- Make the Dressing and Combine: Grate the garlic over the bowl, add lemon zest, olive oil, salt, pepper, cumin, and fresh lemon juice. Stir thoroughly to combine all ingredients evenly. Taste and adjust salt and lemon juice as needed, especially if making ahead, as lentils absorb flavors over time.
- Store the Salad: Transfer the salad to an airtight container and refrigerate for up to 4 days to allow flavors to meld.
- Serve: Serve the lentil salad as is or over dressed baby arugula. Optionally, top with feta cheese for added richness. Enjoy this fresh, flavorful dish!
Notes
- Lentils should be cooked until al dente to retain texture and avoid mushiness.
- Soaking lentils in cold water after cooking stops the cooking process and cools them quickly.
- Adjust seasoning after resting as lentils absorb salt and lemon juice over time.
- This salad keeps well for up to 4 days refrigerated, making it a great make-ahead dish.
- For added protein and creaminess, topping with feta cheese is recommended but optional.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
