Delicious Lentil Salad Recipe: Colorful & Healthy Delight

The aroma of a fresh lentil salad fills the kitchen, enticing everyone with its vibrant colors and earthy flavors. Picture this: crunchy cucumbers, juicy tomatoes, and hearty lentils all mingling together in a zesty dressing that makes your taste buds dance.

I remember the first time I served lentil salad at a family picnic. It was like I had summoned the culinary gods. The mix of textures and flavors had everyone coming back for seconds, and even Uncle Bob, who claims he hates healthy food, was caught sneaking another scoop!

I once made this salad for a summer BBQ, and my friends were raving about it for weeks.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lentils: Use green or brown lentils for their earthy flavor; they hold up well in salads.

• Cucumbers: Pick firm cucumbers; they add crunch and freshness to the mix.

• Cherry Tomatoes: Sweet and juicy cherry tomatoes elevate the flavor profile beautifully.

• Red Onion: A bit of diced red onion adds sharpness; soak it in water to mellow the taste.

• Parsley: Fresh parsley brightens up the dish; always use flat-leaf for best flavor.

• Lemon Juice: Freshly squeezed lemon juice gives zing; bottled juice just isn’t the same!

• Olive Oil: Extra virgin olive oil enhances richness; it’s worth splurging a little here.

• Salt & Pepper: Essential for seasoning; adjust to taste as you mix everything together.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Lentils: Rinse one cup of lentils under cold water until clear. In a pot, combine them with three cups of water. Bring to a boil.

Cook Until Tender: Reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and let them cool.

Chop Fresh Veggies: Meanwhile, chop your cucumbers, cherry tomatoes, red onion, and parsley into bite-sized pieces. The more colorful your salad, the better!

Create the Dressing: In a small bowl, whisk together ¼ cup of olive oil and 3 tablespoons of lemon juice. Add salt and pepper to taste for a punchy dressing.

Toss Everything Together: In a large bowl, combine cooled lentils with chopped veggies. Drizzle dressing over them and toss gently until everything’s coated evenly.

Chill and Serve: Cover your salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows all those delightful flavors to mingle!

Enjoy your delightful lentil salad! It’s perfect as a light lunch or served alongside grilled meats at dinner parties.

Perfecting the Cooking Process

Start by rinsing the lentils, then cook them in boiling water for about 20-25 minutes. Meanwhile, chop your veggies to maximize efficiency and flavor.

Add Your Touch

Feel free to swap out vegetables based on seasonal availability. Try adding feta cheese or nuts for an extra crunch and flavor boost.

Storing & Reheating

Store leftover lentil salad in an airtight container in the fridge for up to four days. To reheat, simply warm gently in a pan or microwave.

Sharing this lentil salad recipe always sparks joy at gatherings; my friends rave about how delicious it is, making me feel like a kitchen wizard.

FAQ

Can I use canned lentils for this salad?

Yes, canned lentils save time; just rinse them before mixing into the salad.

What dressing goes well with lentil salad?

A lemon vinaigrette or tahini dressing complements the flavors beautifully and enhances freshness.

Is lentil salad gluten-free?

Absolutely! Lentils are naturally gluten-free, making this salad safe for those with gluten sensitivities.

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Lentil Salad

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Lentil salad is a vibrant and nutritious dish packed with flavor and texture. Made with hearty lentils, crunchy cucumbers, juicy cherry tomatoes, and a zesty lemon dressing, this salad is perfect for lunch or dinner. It’s versatile enough to serve on its own or as a delightful side dish at gatherings. With minimal preparation, you can whip up this healthy salad that will impress family and friends alike. Enjoy it chilled, allowing the flavors to meld beautifully!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils
• 1 cup diced cucumbers
• 1 cup halved cherry tomatoes
• 1/4 cup diced red onion (soaked in water)
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• Salt & pepper to taste

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Instructions

1. Rinse lentils under cold water until clear; combine with three cups of water in a pot and bring to a boil.
2. Reduce heat and simmer uncovered for 20-25 minutes until tender but not mushy; drain and cool.
3. While lentils cool, chop cucumbers, cherry tomatoes, red onion, and parsley into bite-sized pieces.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
5. In a large bowl, combine cooled lentils with chopped veggies. Drizzle dressing over the mixture and toss gently until coated.
6. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg