Lentil Salad with Mustard Vinaigrette

Jul 24

2 min read

Updated: Aug 16

Prep Time: 20 mins	Cook Time: 20 mins
Total Time: 1 hr 10 mins	Serves: 4

Lentil salad is one of those recipes that's just as practical as it is delicious. Naturally hearty and full of fresh ingredients, it makes an excellent light lunch, healthy side dish, or make-ahead meal for busy weekdays. As the salad rests, the lentils absorb the bright lemon vinaigrette, allowing the flavors to develop even further.

Finished with crisp vegetables, fresh parsley, and crumbled feta, this salad is equally at home at a picnic, packed for lunch, or served alongside grilled chicken, fish, or roasted vegetables. Best of all, it keeps beautifully in the refrigerator, making it a recipe you'll find yourself returning to throughout the year.

JUMP TO RECIPE

Choosing the Right Lentils

Brown and green lentils are the best choice for this salad because they hold their shape after cooking while remaining pleasantly tender. Red lentils cook much more quickly and break down into a softer texture, making them better suited for soups and dals rather than salads.

Don't Overcook the Lentils

Cook the lentils until they're just tender but still hold their shape. Overcooked lentils can become mushy and won't give the salad the pleasant texture that makes it so satisfying.

Let the Salad Rest

Although the salad can be served immediately, allowing it to chill for about 30 minutes gives the lentils time to absorb the vinaigrette and allows the flavors to meld together.

Make It Ahead

This salad can be prepared a day in advance and stored in the refrigerator. In fact, many people find it tastes even better the next day. If needed, add an extra squeeze of fresh lemon juice or a drizzle of olive oil just before serving to refresh the flavors.

Ingredients

For the Salad:

• 1 cup dry green or brown lentils, rinsed

• 3 cups water

• 1 English cucumber, diced

• 1 red bell pepper, diced

• 1/3 cup crumbled feta cheese

• 1/4 cup finely diced red onion

• 2 tablespoons chopped fresh parsley

For the Mustard Vinaigrette:

• 2-4 tablespoons olive oil

• 2-4 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

NUTRITION INFORMATION

Instructions

Cook the Lentils:

Combine the lentils and water in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 18–22 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and allow the lentils to cool.