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Lentil Salad

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This vibrant Lentil Salad combines hearty lentils, fresh vegetables, and a tangy lemon-Dijon dressing. Topped with feta and mint, it’s a refreshing and satisfying dish perfect for lunch, dinner, or meal prep. This easy-to-make salad is both nutritious and customizable.

Ingredients

1 cup dried green lentils or 1 can cooked green lentils

1 English cucumber

1/3 cup finely chopped red onion

2 tomatoes

1/2 bunch curly parsley

6 mint leaves

1/3 cup crumbled feta cheese

1/4 cup olive oil

1/2 lemon (juice)

1 Tbsp Dijon mustard

1 Tbsp honey

Instructions

  • Cook the Lentils: If using dried lentils, rinse them under cold water. In a medium pot, bring 3 cups of water to a boil. Add the lentils, reduce heat to simmer, and cook for 20-25 minutes until tender but firm. Drain and let cool. If using canned lentils, drain and rinse before use.

  • Prepare the Vegetables: Chop the cucumber, red onion, and tomatoes into bite-sized pieces. Finely chop parsley and mint leaves.

  • Make the Dressing: In a small bowl, whisk olive oil, lemon juice, Dijon mustard, and honey until smooth. Season with salt and pepper.

  • Assemble the Salad: In a large bowl, combine the cooled lentils, cucumber, tomatoes, red onion, parsley, and mint. Pour dressing over and toss to coat.

  • Finish and Serve: Sprinkle feta cheese over the salad and gently toss. Serve immediately or refrigerate for up to an hour before serving.

Notes

Storage: This salad stores well in the refrigerator for up to 3 days. Add feta just before serving to keep it fresh.

Protein Additions: Add grilled chicken, shrimp, or chickpeas for a more filling meal.

Customizable Herbs: Substitute basil or cilantro for parsley or mint if desired.

Find it online: https://familydinnercooking.com/lentil-salad/