Lentil Salad with Mustard Vinaigrette (Printable Version)

Tender lentils combine with fresh tomatoes, cucumber, and a tangy mustard dressing for a vibrant, nutritious salad.

# Ingredient List:

→ 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

# Steps:

01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce to a simmer and cook uncovered for 20 to 25 minutes until lentils are tender but hold their shape. Drain and discard bay leaf. Allow to cool to room temperature.
02 - In a large bowl, mix the cooled lentils with cherry tomatoes, cucumber, red onion, and parsley until evenly distributed.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, minced garlic, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat all ingredients evenly. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes to enhance flavors. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It actually tastes better the next day, so meal prep feels like you're playing chess instead of just cooking.
  • One bowl, minimal fuss, and somehow it feels fancy enough for company despite being ridiculous easy to make.
  • The kind of salad that actually fills you up without making you feel heavy afterward.
02 -
  • Overcooked lentils ruin everything—they turn to paste and no amount of vinaigrette saves them, so set a timer and start checking at the twenty-minute mark.
  • The salad gets better with time as it sits because the vinegar penetrates the lentils, but the vegetables stay fresher if you add them just an hour or two before eating instead of the night before.
03 -
  • Taste the lentils for doneness at twenty minutes, not twenty-five—they cook faster than you think and once they're past tender, there's no coming back.
  • Make the vinaigrette first and taste it alone before you mix it into the salad, so you can adjust the balance of acid and oil while you still have control.
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