Lentil Salad with Vinaigrette (Printer version)

Tender lentils combined with fresh vegetables and mustard vinaigrette for a wholesome, flavorful dish.

# What You'll Need:

→ Lentils

01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped

→ Mustard Vinaigrette

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes until lentils are tender but hold their shape. Drain and discard the bay leaf. Allow to cool to room temperature.
02 - In a large bowl, mix cooked lentils with cherry tomatoes, cucumber, red onion, and parsley.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if used, minced garlic, salt, and pepper until fully emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes to enhance flavors. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes even better the next day, making it the perfect make-ahead lunch that actually improves with time.
  • Costs practically nothing and feeds four people without you feeling like you've cut corners.
  • Naturally fills you up thanks to the protein and fiber, so you won't be hungry two hours later.
02 -
  • Overcooked lentils turn mushy and lose their character; keep tasting them in the last few minutes, because that window between tender and sad is narrower than you'd think.
  • The vinaigrette needs to go on while the lentils are at least slightly warm so they absorb the flavor, but they should be mostly cooled so they don't wilt the vegetables.
03 -
  • Don't skip the garlic in the vinaigrette; mince it finely so it distributes evenly and doesn't leave hot pockets of raw garlic.
  • If you're making this ahead, store the vinaigrette separately and toss it in just before serving or eating so the vegetables stay as crisp as possible.
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