Quick, Cold Lentil Salad
This vibrant and healthy cold lentil salad comes together quickly using a 14 oz can of cooked lentils. Tossed with crisp vegetables, fresh herbs, and a zesty lemon-Dijon dressing, it’s a perfect side dish or light lunch. Ready in minutes and packed with flavor, it’s ideal for meal prep or a refreshing summer meal.
Ingredients
Method
- Cook the lentils: In a medium pot, combine the lentils and water or broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and let them cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Combine the salad: In a large bowl, mix the cooked lentils, red onion, bell pepper, cucumber, cherry tomatoes, parsley, and mint.
- Add the dressing: Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed.
- Optional: Sprinkle with crumbled feta cheese before serving.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be served as a side dish or a light main course, and it can be customized with your favorite ingredients like olives, roasted vegetables, or even grains like quinoa.
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