lentil salad
Lentil salad delivers a fresh burst of flavor and protein. Light, practical and fit for your daily healthy routine. Try now!
Ingredients
Method
- Rinse the lentils under cold water to remove any impurities.
- In a medium saucepan, combine lentils and water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and cook for about 20-25 minutes until lentils are tender but not mushy. Drain and let cool.
- In a large bowl, combine the cooled lentils with red onion, cucumber, carrot, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the lentil mixture. Toss well to combine and ensure all ingredients are coated.
- Stir in the chopped parsley, adjust seasoning if needed, and serve immediately or chilled.
Notes
Lentil salad is beloved for its remarkable versatility—perfect as a wholesome lunch, delightful side, or even a light dinner. It’s filling and packed with nutrients, making it a regular star in Mediterranean-inspired menus. The beauty is that it welcomes creativity: swap veggies according to the season, or use leftovers in the fridge.
Practical Tips and Ingredient Swaps
- If you prefer your salad with more bite, cook the lentils just until al dente and rinse them briefly under cold water to stop the cooking process and keep their texture firm.
- Red, green, or French lentils all work—avoid canned if you’re after a firmer, more flavorful bite.
- For a richer flavor, add a clove of minced garlic into the dressing or sprinkle some crumbled feta cheese or olives on top.
- If you’re out of parsley, try fresh mint, cilantro, or basil for a vibrant twist.
