Lentil & Herb Salad with Lemon Vinaigrette
Ingredients
- 1 cupgreen or brown lentils
- 2½ cupsvegetable broth
- 2lemon
- 2 clovesgarlic
- ¼ cupolive oil
- 1 mediumred onion
- 1 mediumcucumber
- 1½ cupscherry tomatoes
- ·fresh parsley
- ·fresh dill
- ·salt and black pepper
Prep
- 01
Mince 2 garlic cloves and juice 2 lemons.
- 02
Dice 1 medium red onion.
- 03
Dice 1 medium cucumber.
- 04
Halve 1 1/2 cups cherry tomatoes.
- 05
Chop a handful each of fresh parsley and fresh dill.
Method
- 01
Rinse 1 cup lentils under cold water. In a medium pot, bring 2 1/2 cups vegetable broth to a boil.
- 02
Add lentils and reduce heat to a simmer. Cook uncovered for 20–22 minutes, until tender but not mushy. Drain and let cool slightly.
- 03
While lentils cook, whisk together juice from 2 lemons, 2 minced garlic cloves, and 1/4 cup olive oil in a large bowl. Season with salt and pepper to taste.
- 04
Add the warm lentils to the vinaigrette and toss gently to combine.
- 05
Stir in the diced red onion, cucumber, and cherry tomatoes. Top with fresh parsley and dill.
- 06
Taste and adjust seasoning. Serve at room temperature or chilled.
Spice Tips
For warmth, add 1/2 teaspoon cumin or smoked paprika to the vinaigrette. A pinch of Aleppo pepper or red pepper flakes adds gentle heat without overpowering the fresh herbs.
Make this ahead — the flavors deepen over a few hours. Keeps refrigerated for up to 3 days. For a heartier meal, serve with crumbled feta or a soft-boiled egg on top.