Lentil & Herb Salad with Lemon Vinaigrette
Ingredients
- 1 cupbrown lentils
- 3 cupswater
- ·kosher salt
- 2lemon
- 3 tablespoonextra-virgin olive oil
- ½ teaspoonDijon mustard
- 1shallot
- 1 mediumcucumber
- 1½ cupcherry tomatoes
- ·fresh dill
- ·fresh parsley
- ·black pepper
Prep
- 01
Juice 2 lemons.
- 02
Dice 1 medium cucumber into bite-sized pieces.
- 03
Halve 1 1/2 cups cherry tomatoes.
- 04
Mince 1 shallot.
- 05
Chop a handful each of fresh dill and parsley.
Method
- 01
Rinse 1 cup brown lentils in a fine-mesh strainer. In a pot, combine lentils with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook 20-25 minutes until just tender but not mushy. Drain and let cool slightly.
- 02
While lentils cook, juice 2 lemons into a small bowl. Whisk in 3 tablespoons olive oil and 1/2 teaspoon Dijon mustard. Season with 1/4 teaspoon salt and a few cracks of black pepper. Set dressing aside.
- 03
In a large bowl, combine cooled lentils with the lemon vinaigrette and toss to coat. Let sit for 5 minutes so the lentils absorb flavor.
- 04
Add the diced cucumber, halved cherry tomatoes, and minced shallot to the lentils. Toss gently.
- 05
Top with chopped fresh dill and parsley. Taste and adjust salt and lemon juice as needed. Serve at room temperature or chilled.
Spice Tips
For a subtle warmth, add 1/4 teaspoon ground cumin to the vinaigrette. A pinch of red pepper flakes brings gentle heat. Fresh mint or tarragon can replace some of the dill for a different herb profile.
This salad tastes even better the next day as the lentils continue to absorb the vinaigrette. Store in the refrigerator for up to 3 days. It's also delicious served alongside grilled chicken or fish if you want to add protein.