Lentil Salad Recipe
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(8)
Ingredients
8 servings
- 1 cup uncooked lentils- French lentils, black lentils, brown lentils (2 ½ cups cooked)
- 1 pint cherry tomatoes- or grape tomatoes, sliced in half, about 2 cups
- 1 English cucumber- or Turkish cucumber, diced, about 2 cups
- 1 bell pepper- yellow or red, diced
- ¼ cup red onion, very finely diced
- 1 bunch flat-leaf parsley, chopped
- ¼- ½ cup fresh mint, chopped
- 2 garlic cloves, grated or finely minced
- ¼ cup extra virgin olive oil
- 1 large lemon, zest and juice
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
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Preparation
Step 1
Place lentils in a medium pot with 4 cups water and bring to a boil, lower to a simmer, cover and cook until al dente. Check at 15 minutes, then check every few minutes. Drain, soak in cold water.
Step 2
While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
Step 3
Add the drained, cooled lentils to the bowl.
Step 4
Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice. Give a good stir to combine well. Adjust salt and lemon to taste. As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary- especially if making this ahead- always taste before serving.
Step 5
Store in an airtight container the refrigerator for up to 4 days.
Step 6
Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Step 7
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