Lentil Salad with Vinaigrette (Printable Version)

Tender lentils combined with fresh vegetables and a tangy mustard vinaigrette for a hearty dish.

# What You’ll Need:

→ Lentils

01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped

→ Mustard Vinaigrette

09 - 3 tablespoons extra virgin olive oil
10 - 1 1/2 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# Step-by-Step Guide:

01 - Combine lentils, water, bay leaf, and salt in a saucepan and bring to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain, discard bay leaf, and allow to cool to room temperature.
02 - In a large bowl, mix the cooled lentils with cherry tomatoes, cucumber, red onion, and parsley.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, optional honey or maple syrup, garlic, salt, and black pepper until well emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture and toss gently to combine. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes for flavors to meld. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • It tastes even better the next day when the flavors have gotten to know each other.
  • You can make it on Sunday and have lunch sorted for half the week without any fuss.
  • It's genuinely good for you, but it doesn't taste like punishment.
02 -
  • Overcooked lentils will turn this into mush salad instead of salad salad—they should be tender but structurally sound, which means checking them before the timer goes off.
  • The vegetables release water as they sit, so if you're making this ahead, add them just before eating or the whole thing gets soggy and sad by tomorrow.
03 -
  • Use the best olive oil and vinegar you have because they're tasted directly, not hidden in cooking.
  • Make the vinaigrette in a jar instead of a bowl so you can shake it before serving—it comes back together if it separates while sitting, and there's something satisfying about the ritual.
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