Go Back
Print

Lentil Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A fresh and vibrant lentil salad packed with herbs, vegetables, and a zesty lemon dressing, perfect for a healthy meal or side dish.

Ingredients

Dry ingredients

  • 1 cup uncooked lentils (green, French green, or brown) (rinsed and picked over)
  • 1 piece English cucumber (finely diced)
  • 1 small red onion (finely diced)
  • 3/4 cup chopped fresh mint leaves (loosely packed)
  • 1/2 cup diced and drained sun-dried tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic (pressed or minced)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper

Instructions 

  • Combine the lentils with 3 cups of water or broth in a saucepan and bring to a simmer. Reduce heat, cover, and cook until tender, about 20-25 minutes. Drain and rinse in cold water, then set aside.
  • Whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to make the dressing.
  • In a large bowl, combine cooked lentils, cucumber, red onion, mint, and sun-dried tomatoes. Drizzle with dressing and toss to combine.
  • Serve immediately or refrigerate in a sealed container for up to 3-4 days.

Notes

This salad is versatile and can be served as a main or side dish. Feel free to add other herbs or vegetables for variation.
Calories: 250kcal
Cost: $10
Course: Salad
Cuisine: Mediterranean
Keyword: Lentils