Lentil Salad
Lentil salad! What a treat. This recipe is packed with veggies, flavor from a lemon vinaigrette that’s so refreshing. And, did I mention its very filling? The end result does not disappoint.
Ingredients
Cook the lentils
- 1 cup lentils, uncooked
- 4 cups water
- 1 sprig thyme
- 1/2 bunch cilantro
- 1 bay leaf
Veggies
- 1 orange bell pepper, diced
- 1/2 small red onion, diced
- 1/2 english cucumber, diced
- 1 tomato, diced
- 1 cup celery, diced
- 15 oz can of corn
- 1/4 cup cilantro, chopped
- 1/3 cup feta cheese
Vinaigrette
- 1/4 cup olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 garlic clove, pressed or minced
- To taste salt (1 1/2 tsp kosher)
- To taste ground black pepper
Instructions
Cook the Lentils
- In a medium pot, combine the lentils, water, thyme, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until tender yet firm, about 12–20 minutes.
- Drain the lentils, rinse under cold water to cool, and handle gently. Transfer to a large salad bowl.
Make the Vinaigrette
- In a small bowl, whisk together all the vinaigrette ingredients until fully combined. Set aside.
Assemble the salad
- Add the veggies and feta to the bowl with the lentils. Pour in the vinaigrette and toss gently to combine. Taste, adjust salt, and enjoy!