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Hearty Lentil Salad

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A vibrant and healthy lentil salad packed with protein and fiber, perfect for any occasion.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed and drained
  • 3 cups water
  • 1 bay leaf
  • 1 medium red bell pepper, diced
  • 1 medium carrot, peeled and finely chopped
  • 1/2 cucumber, diced
  • 1/4 red onion, finely sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Boil the lentils: In a medium-sized pot, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook for about 20-25 minutes, watching closely until the lentils are tender but not mushy. Once cooked, drain and discard the bay leaf. Set them aside to cool.
  2. Chop the fresh veggies: While the lentils are cooking, grab your chopping board and your favorite knife. In a large mixing bowl, combine the diced red bell pepper, finely chopped carrot, diced cucumber, sliced red onion, and chopped parsley.
  3. Whisk together the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
  4. Combine the ingredients: Add the cooled lentils to your vibrant vegetable mixture in the large bowl. Pour the dressing over the top and gently toss everything together.
  5. Let the flavors meld: Let the salad sit for at least 15 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days; consider keeping the dressing separate for longer storage.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/lentil-salad/

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