Have you ever found yourself craving a dish that’s as vibrant as a sunlit Mediterranean coast yet as comforting as a cozy evening by the fireplace? This lentil salad might just be your answer. It’s like a vacation on your plate—bursting with flavors, colors, and a delightful mix of textures that almost feels like a dance of ingredients. Imagine, just yesterday, hearing the chatter of a bustling market in Athens; now, you’re savoring those same fresh flavors at home.
Steps
- Rinse the green lentils thoroughly and pick out any debris. Combine lentils, water or vegetable broth, and a bay leaf in a saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for 15 to 20 minutes until tender but firm.
- While the lentils are cooking, prepare the dressing. Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper in a small bowl or shake in a sealed jar.
- Once lentils are cooked, drain and discard the bay leaf. Rinse the lentils under cold water and transfer them to a large bowl.
- Add finely diced cucumber, red bell pepper, red onion, chopped parsley, mint, and optional crumbled feta cheese to the bowl with the lentils. Stir gently to combine.
- Drizzle the prepared lemon dressing over the lentil mixture and toss until everything is well coated. Serve immediately or let the salad sit for 30 minutes to allow the flavors to meld.
Ingredients
- 1 cup green lentils, uncooked, rinsed, and picked over
- 3 cups water or vegetable broth
- 1 bay leaf
- 1 English cucumber, finely diced
- 1 red bell pepper, seeds removed and finely diced
- 1/2 small red onion, finely diced
- 1/4 cup Italian parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Nutritional Values
Calories: 868kcal | Carbohydrates: 100g | Protein: 40g | Fat: 36g | Saturated Fat: 4g | Sodium: 84mg | Potassium: 1792mg | Fiber: 44g | Sugar: 16g | Vitamin A: 3588IU | Vitamin C: 140mg | Calcium: 140mg | Iron: 12mg
FAQ
- Do I need to soak lentils before cooking them for the salad?
- No, soaking lentils is not necessary. They are quick to cook and only require about 15 to 20 minutes of boiling.
- What type of lentils should I use for this salad?
- Green lentils are recommended for this recipe as they hold their shape well and have a great texture for salads.
- Can I make the salad ahead of time?
- Yes, you can prepare the salad in advance. It can be stored in an airtight container in the refrigerator for up to four days, allowing the flavors to meld even more.
- What can I add to the Lentil Salad for extra flavor or texture?
- You can add crumbled feta cheese for creaminess, or include ingredients like tomatoes, olives, or artichoke hearts. For additional protein, consider adding grilled chicken, tuna, or salmon.
- How should I serve the Lentil Salad?
- The salad can be served as a main dish or a side. You can place it over a bed of greens like arugula, or enjoy it with pita bread or chips for added texture.
Tips
- Ensure the lentils are not overcooked by boiling them until they are tender but still firm, as mushy lentils can negatively affect the salad’s texture.
- For a more flavorful dressing, consider shaking the ingredients in a sealed jar rather than whisking them, which can help the flavors combine more thoroughly.
- Let the salad sit for about 30 minutes after mixing, allowing the flavors to meld together for a more enhanced taste experience.
- For added variety, consider incorporating crumbled feta cheese for creaminess or additional ingredients like tomatoes, olives, or artichoke hearts to complement the salad’s flavors.
Equipment
- Large Saucepan
- Colander
- Whisk
- Salad Bowl (e.g., Williams Sonoma Pantry Serving Bowl)
- Jar with Lid (for shaking dressing)
- Microplane or Lemon Zester (for lemon zest)
