This healthy Lentil Salad is made with green lentils, crunchy cucumber, sweet red bell pepper, onion, herbs, and a simple lemon dressing. It’s packed with flavor and a favorite for lunch or dinner.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: lentil
Servings: 6
Calories: 217kcal
Equipment
Large Saucepan(I use All Clad)
Salad Bowl(I love my Williams Sonoma Pantry Serving Bowl)
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Ingredients
For the salad:
1cupuncooked green lentils,rinsed well and picked over
3cupswater(or vegetable broth)
1bay leaf
1English cucumber,finely diced
1red bell pepper,stemmed, seeds removed, and finely diced
1/2small red onion,finely diced
1/4cupchopped Italian parsley
1/4cupchopped fresh mint leaves
1/3cupcrumbled feta cheese,optional
For the dressing:
1/4cupolive oil
2teaspoonslemon zest
2tablespoonsfresh lemon juice
1teaspoonDijon mustard
1teaspoonhoney or pure maple syrup
1clovegarlic,minced
Kosher salt and black pepper,to taste
Instructions
In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.