Ingredients
Lentils
- 1 cup green lentils
Vegetables and Herbs
- 1 cup Italian parsley (flat-leaf parsley), finely chopped
- ¼ cup fresh mint leaves, finely chopped
- 1 cup finely chopped red onion
- 1 cup finely chopped English cucumber
- ½ cup cherry tomatoes, halved
Dressing
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Cook the lentils: Place the green lentils in a medium-sized pot and cover with a few cups of water. Bring to a boil over high heat, then reduce the heat to medium and let the lentils simmer for 20 to 25 minutes until tender but not mushy. Drain and allow to cool slightly.
- Combine salad ingredients: In a large mixing bowl, add the cooked lentils, chopped Italian parsley, fresh mint, cherry tomatoes, cucumber, and red onion. Stir gently to mix all ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, sea salt, and black pepper until well combined and emulsified.
- Toss salad with dressing: Pour the dressing over the lentil and vegetable mixture and toss gently to coat everything evenly with the flavor-packed dressing.
- Let flavors meld: Allow the salad to rest at room temperature for at least 15 minutes before serving, so the flavors can blend beautifully and the salad tastes fresh and vibrant.
Notes
- Green lentils hold their shape well, making them ideal for salads.
- You can cook lentils in advance and refrigerate them for quicker salad assembly.
- Adjust salt and lemon juice to taste depending on your preference.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- For extra protein, add crumbled feta cheese or toasted nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
