Lentil Salad Recipe
This vibrant and nutritious lentil salad is a delightful blend of fresh vegetables, herbs, and a zesty dressing. It’s perfect for meal prep, light lunches, or as a refreshing side dish.
Ingredients
For the Salad:
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½ cup uncooked brown lentils (Saboot Masoor dal)
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1 cup chopped English cucumber
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⅓ cup chopped red bell pepper
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⅓ cup chopped yellow bell pepper
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½ cup chopped tomato (seeds removed)
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¼ cup chopped red onion
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¼ cup chopped cilantro and mint
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¼ cup chopped jalapeño (adjust to taste)
For the Dressing:
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2 tablespoons extra virgin olive oil (optional; can omit for an oil-free version)
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1 teaspoon Dijon mustard
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¼ teaspoon red pepper flakes
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1 teaspoon maple syrup
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1 tablespoon lime or lemon juice
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¼ teaspoon salt
Instructions
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Cook the Lentils: Rinse the lentils under cold water. In a saucepan, combine the lentils with 3 cups of water and ½ teaspoon of salt. Bring to a boil, then reduce heat to low and simmer for 12–13 minutes until tender yet firm. Avoid overcooking. Drain and set aside to cool.
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Prepare the Vegetables: While the lentils are cooking, chop all the vegetables as specified.
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Make the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, red pepper flakes, maple syrup, lime or lemon juice, and salt until well combined.
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Assemble the Salad: In a large bowl, combine the cooked lentils, chopped vegetables, cilantro, mint, and jalapeño. Pour the dressing over the salad and toss gently to combine.
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Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Storage Tips
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Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. The salad can be enjoyed cold or at room temperature.
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Freezer: Freezing is not recommended, as the texture of the vegetables may change upon thawing.
