Lentil Salad with Vinaigrette (Print)

Vibrant lentils paired with fresh tomatoes, cucumber, and a tangy mustard dressing create a healthy, easy dish.

# Components:

→ 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 - 1.5 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

# Directions:

01 - Place lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain and discard the bay leaf. Let 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, honey or maple syrup if using, garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to combine. Adjust seasoning to taste.
05 - Refrigerate for 15 to 30 minutes before serving to enhance flavor. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It tastes better the next day, so you can make it ahead and actually enjoy your lunch instead of scrambling.
  • The lentils give you real substance without requiring any meat or complicated protein swaps.
  • It comes together in less time than most salads because there's no chopping frenzy at the end.
02 -
  • If you add the dressing to warm lentils, the vegetables will turn to mush and the whole thing becomes sad and soft instead of vibrant and fresh.
  • The salad actually improves after sitting in the fridge for an hour or even overnight—the lentils absorb the dressing and everything becomes more cohesive and delicious.
03 -
  • Keep the vinaigrette slightly aggressive on the vinegar side—the lentils are mild and forgiving, and they need that sharpness to come alive.
  • If you're serving this later, don't salt it aggressively until right before eating, because salt draws moisture out of the vegetables over time and everything gets a little soft and weepy.
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