Description

This Lentil Salad with Vinaigrette is a refreshing and nutritious dish, perfect as a light lunch or a healthy side. It features tender green or brown lentils tossed with fresh cherry tomatoes, cucumber, red onion, and parsley, all dressed in a tangy homemade mustard vinaigrette. Quick to prepare and packed with wholesome ingredients, this salad is both flavorful and satisfying.

Ingredients

Scale

Salad Ingredients

1 cup dried green or brown lentils, rinsed
3 cups water
1 bay leaf
1/2 teaspoon salt
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

Vinaigrette

3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook Lentils: Combine lentils, water, bay leaf, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but still hold their shape. Drain off any excess water and remove the bay leaf. Allow lentils to cool to room temperature.
Combine Vegetables and Lentils: In a large bowl, gently mix the cooled lentils with cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley until evenly distributed.
Prepare Mustard Vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, minced garlic, salt, and black pepper until the dressing is well emulsified and combined.
Dress the Salad: Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to evenly coat all ingredients with the dressing. Taste and adjust seasoning if necessary.
Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow flavors to meld and develop. Serve chilled or at room temperature for best flavor and freshness.

Notes

For a vegan option, use maple syrup instead of honey.
You can add other fresh herbs like mint or cilantro for a different flavor profile.
If pressed for time, use canned lentils but reduce the dressing amount accordingly.
This salad can be stored in the refrigerator for up to 3 days.
Adding a sprinkle of feta cheese or toasted nuts can enhance texture and taste, though it will change the dietary profile.