Lentil Salad with Vegetables

Name: Lentil Salad with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup French green lentils (rinsed); 4 cups water; 1 bay leaf; 1 cup diced cucumber; 1 cup cherry tomatoes (halved); 1 cup diced red bell pepper; 1/4 cup red onion (finely chopped); 1/4 cup fresh parsley (chopped); 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper

100 min 4 servings Easy

All Recipes

Lentil Salad with Vegetables

A hearty and nutritious lentil salad with fresh vegetables, perfect for a light meal or side dish.

Prep

15 min

Cook

25 min

Total

100 min

Servings

Difficulty

Easy

Lentil salad with vegetables is a versatile and delicious dish that can serve as a main course or a side. It is packed with nutrients and filled with a variety of fresh, colourful vegetables. This dish is not only visually appealing but also incredibly satisfying. The combination of tender lentils, crisp vegetables, and a tangy dressing makes it a delightful meal option. Whether you're looking for something to prepare for a quick lunch, a picnic, or a casual dinner, this lentil salad is an excellent choice that captures the essence of simple, wholesome cooking.

Ingredients

Servings

Salad Ingredients

Dressing Ingredients

Instructions

Cook the lentils

In a medium saucepan, combine rinsed lentils, water, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until lentils are tender but not mushy. Drain and discard bay leaf.

Pro tip: Avoid overcooking the lentils to maintain their shape and texture.

Prepare the vegetables

While the lentils are cooking, dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion and parsley.

Pro tip: Use fresh, crisp vegetables for the best texture and flavour.

Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Pro tip: Taste the dressing and adjust seasoning as needed.

Combine salad ingredients

In a large bowl, combine the cooked lentils, cucumber, cherry tomatoes, red bell pepper, red onion, and parsley.

Pro tip: Ensure the lentils are cooled before mixing to avoid wilting the vegetables.

Dress the salad

Pour the dressing over the salad ingredients and toss gently to combine, ensuring all ingredients are coated.

Pro tip: For best results, allow the salad to marinate for at least 1 hour in the refrigerator.

Serve

Before serving, toss the salad again and adjust seasoning if necessary. Serve chilled or at room temperature.

Pro tip: Garnish with additional parsley or a sprinkle of feta cheese for extra flavour.

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Tips & Tricks

<ul><li>Use French green lentils for a firmer texture.</li><li>Rinse lentils thoroughly to remove any debris.</li><li>Allow the salad to marinate for an hour for enhanced flavours.</li><li>Adjust seasoning to taste just before serving.</li></ul>

Serving Suggestions

This lentil salad can be enjoyed on its own or paired with grilled chicken or fish for a more substantial meal. It is perfect for making ahead of time, as the flavours deepen when allowed to marinate. Store any leftovers in an airtight container in the fridge for up to three days. Remember to give it a good stir and check the seasoning before serving again.