Description
A fresh, vibrant, and hearty lentil salad packed with vegetables and a zesty lemon- Dijon dressing. Perfect for a healthy lunch or side dish. Easy to make and ideal for meal prep.
Ingredients
Scale
- 1 ½ cups green or brown lentils, rinsed
- 3 cups water or vegetable broth (for cooking lentils)
- 1 bay leaf (optional, for cooking lentils)
- ½ cup finely chopped red onion
- 1 cup finely chopped celery
- 1 cup finely chopped cucumber
- ½ cup finely chopped bell pepper (any color)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint (optional)
- For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- â…› teaspoon black pepper, or to taste
Instructions
- 1. Cook lentils: Combine rinsed lentils, water/broth, and bay leaf (if using) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes until tender but not mushy.
- 2. Drain and cool lentils: Drain excess liquid, remove bay leaf. Spread lentils on a baking sheet to cool completely.
- 3. Prepare vegetables: Finely chop red onion, celery, cucumber, and bell pepper. Chop fresh parsley and mint.
- 4. Make dressing: Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper in a small bowl or jar.
- 5. Combine: In a large bowl, combine cooled lentils with chopped vegetables and herbs. Pour dressing over the mixture. Toss to combine.
- 6. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Store leftover lentil salad in an airtight container in the refrigerator for up to 3-4 days. Best served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g