Print

Vibrant Lentil Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful and nutritious Lentil Salad, perfect for lunch or as a side dish, bursting with fresh veggies and a zesty vinaigrette.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed and drained
  • 3 cups water
  • 1 bay leaf
  • 1 medium red bell pepper, diced
  • 1 medium carrot, peeled and finely chopped
  • 1/2 cucumber, diced
  • 1/4 red onion, finely sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Simmer the lentils in a medium-sized pot with water and bay leaf. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until tender. Drain and discard the bay leaf, let cool.
  2. Prepare the veggies by combining diced red pepper, carrot, cucumber, red onion, and chopped parsley in a large mixing bowl.
  3. Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  4. Combine the cooled lentils with the vegetable mixture in the large bowl.
  5. Dress the salad by pouring the dressing over and gently tossing to combine, ensuring all ingredients are coated.
  6. Let the salad rest for at least 15 minutes before serving to allow flavors to meld.

Notes

Customize with your favorite vegetables or add crumbled feta for extra creaminess. This salad can also be made ahead of time for meal prep.

Nutrition

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

Scroll to Top