Lentil Salad

Don’t be leGLOOMy! This Lentil Salad is so delicious and nutritious, it makes the perfect lunch, with its mix of cucumber, red onion, sun-dried tomatoes, and a hint of mint flavor.

I was late to the lentil party. I can’t remember the first time I started incorporating it into my recipes but I feel it was later than it really should have been. The legume is so healthy and tasty, and serves as a tremendous base for so many dishes. When I was looking for alternatives to my plain white rice, or I wanted to make a salad that didn’t require a head of watery lettuce, I wish I had known about lentils; they would have made my life so much easier.

Well, better late than never, I suppose. These days I don’t have to use white rice or chop up that head of lettuce. I can cook up a pot of lentils then combine it with all my favorite fixins and a simple dressing at the start of the week. And because the flavor is enhanced by my foresight and planning, I have the most amazing lunch awaiting me come Monday afternoon.

You’ll love how easy these salads are to make. You’ll gasp when you see how healthy they are, containing the fiber, vitamins, minerals, and protein that make them the ideal meal for vegetarians. You’ll tuck in without coming up for air then ask yourself, When was the last time a salad made me do that?

Which type of lentil should I use?

Green, brown, and French green (a.k.a. Puy lentils) all differ in terms of their appearance, texture, and taste, so it’s no surprise some lend themselves more easily to certain recipes. Green lentils are indeed green. They are small and lens-shaped, and bear a slight peppery taste. They are also firm, and so, hold their shape well. Brown lentils are brown/green-brown. They are medium-sized with an earthy flavor to them. Brown lentils cook quickly, which leaves them susceptible to turning mushy. Because of this, I usually reserve them for soups, casseroles, burgers, and as a meat substitute in vegetarian dishes. Puy lentils are dark green, small, and flat. They bear a slightly nutty, peppery taste—some detect a sweet note, though I can’t say I’m one of those people. Puy lentils also hold firm in the face of adversity, er… water, which makes them a good choice for salads.

Ingredients

• 1 cup uncooked lentils (green, French green, or brown), rinsed
• 1 English cucumber, finely diced
• 1 small red onion, finely diced
• 3/4 cup fresh mint leaves, chopped
• 1/2 cup sun-dried tomatoes, diced and drained
• 3 tbsp olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper, freshly ground

How to Make Lentil Salad

Step 1: In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water or vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, about 20-25 minutes. Once done, drain and rinse under cold water to cool.

Step 2: While the lentils cook, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until well combined.

Step 3: In a large bowl, add the cooled lentils, diced cucumber, red onion, chopped mint, and sun-dried tomatoes. Pour the dressing over the salad and toss to ensure everything is evenly coated.

Step 4: Serve and enjoy!

FAQs & Tips

Serving Suggestions

This lentil salad can be served as a side dish, for lunch, or as a main meal, depending on how hungry you are and what, if anything, you add to it. You can keep it light by serving alongside it some pita bread and hummus, or you can add a protein. I go this route when I intend on eating my salad for dinner. Marinated and grilled chicken is an easy add-on, as is ground beef flavored with taco seasoning. Grilled, sautéed, or boiled shrimp make a good pescatarian-friendly choice; the same can be said about flaked or grilled salmon. A hearty option would be sliced and grilled steak, such as flank steak or sirloin. You can also use sliced turkey or chicken sausage or chopped-up bacon.