Lentil Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
55 mins
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Servings
5
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Course
Salad
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Cuisine
Mediterranean, American
Lentil Salad
Description
This Lentil Salad begins by simmering green or brown lentils until tender yet intact, then cooling them to halt cooking and maintain texture. A red bell pepper is charred until well blackened to add smoky sweetness and diced after peeling. Fresh cucumber and red onion bring crunch and sharpness, while parsley and cilantro (or alternatives) contribute herbaceous notes.
The dressing is an emulsion of olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, and salt, lending a bright, tangy counterpoint to the earthiness of lentils and feta. Tossing these ingredients together results in a multi-textured salad with creamy, smoky, tangy, and fresh elements in balance.
This salad works well as a vegetarian dish or side and benefits from the layered flavors developed through roasting peppers and balancing acidity in the dressing.
Ingredients
- 1 cup dry green lentils picked over and rinsed, or brown lentils
- 4 cups water hot
- 1 large red bell pepper
- 1 1/2 cups seeded, diced English cucumber
- 1/3 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro mint, or basil
- 4 oz. feta cheese crumbled
Dressing
- 1/3 cup olive oil
- 3 Tbsp lemon juice fresh
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp minced garlic (1 clove)
- salt to taste
Instructions
- Pour lentils and water into a large saucepan, add a few dashes of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender, about 15 to 20 minutes.
- Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking, drain well. Let rest until cool at least 15 minutes.
- While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
- Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don't have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
- To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta and the dressing (taste for more salt if needed).
- Can serve right away or keep in the fridge for up to 2 days.
Notes
- Lentil cooking times vary; select varieties that become tender in 15 to 20 minutes for best texture.
- When roasting red bell peppers over flame, use tongs to rotate evenly for a consistent char.
- After cooking, cooling lentils completely before mixing preserves their shape and firmness in the salad.
User Reviews
Overall Rating
5
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