Description
This vibrant Lentil Salad combines hearty green or brown lentils with fresh vegetables and a zesty lemon-cumin dressing. Perfect as a light meal or a colorful side dish, this salad offers a satisfying mix of textures and flavors that come together beautifully after resting to meld the ingredients.
Ingredients
Scale
Lentils and Cooking Liquid
- 1 cup dried green or brown lentils (These varieties hold their shape well after cooking.)
- 3 cups water or vegetable broth (Essential for cooking the lentils.)
Vegetables
- 1 medium cucumber, diced (Adds a refreshing crunch.)
- 1 cup cherry tomatoes, halved (Brings brightness and acidity.)
- 1 medium red bell pepper, diced (Adds color and sweet flavor.)
- 1/4 cup red onion, finely chopped (Contributes a sharp bite.)
Herbs and Dressing
- 1/2 cup fresh parsley, chopped (Adds a fresh, herbal note.)
- 1/4 cup fresh mint, chopped (Introduces a refreshing element.)
- 1/4 cup olive oil (Forms the base of the dressing.)
- 2 tablespoons lemon juice (Adds acidity and brightness.)
- 1 teaspoon ground cumin (Adds warmth and depth.)
- Salt and pepper to taste (Essential for flavor.)
Instructions
- Rinse Lentils: Rinse the lentils under cold water using a fine-mesh sieve to remove any debris or dust, ensuring they are clean before cooking.
- Cook Lentils: In a medium saucepan, combine the rinsed lentils with water or vegetable broth. Bring the mixture to a boil over high heat.
- Simmer Lentils: Once boiling, reduce the heat to low, cover the pot, and let the lentils simmer gently for 20-25 minutes until they become tender but still hold their shape.
- Prepare Vegetables: While lentils cook, dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion. Place all the vegetables in a large mixing bowl.
- Drain and Cool Lentils: After cooking, drain any excess liquid from the lentils and allow them to cool slightly to prevent wilting the fresh vegetables.
- Combine Ingredients: Add the cooled lentils to the bowl with prepared vegetables. Then add chopped parsley and mint for freshness.
- Make Dressing and Toss: Pour olive oil, lemon juice, and ground cumin over the lentil and vegetable mixture. Season with salt and pepper to taste. Gently toss everything together until evenly coated.
- Rest the Salad: Let the salad sit for at least 30 minutes to allow the flavors to meld together wonderfully.
- Serve: Serve the lentil salad chilled or at room temperature. Optionally garnish with additional herbs or crumbled feta cheese for extra flavor.
Notes
- Use green or brown lentils as they hold their shape well and do not become mushy.
- Vegetable broth can be substituted with water for a lighter flavor.
- Allowing the salad to rest enhances the flavor blend – do not skip this step.
- Feel free to add crumbled feta cheese or toasted nuts for added texture and taste.
- This salad keeps well refrigerated for up to 3 days.
