Lentil Salad with Mustard Vinaigrette (Print)

Hearty lentils combined with fresh tomatoes, cucumber, and a tangy mustard dressing for a vibrant dish.

# Ingredients:

→ 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

# Directions:

01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but intact. Drain, discard the bay leaf, and cool to room temperature.
02 - In a large bowl, mix cooked 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 pepper in a small bowl or jar until emulsified.
04 - Pour vinaigrette over lentil mixture and toss gently to combine. Adjust seasoning to taste.
05 - Refrigerate for 15 to 30 minutes before serving. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The lentils stay tender and nutty without turning into mush, giving you a salad that actually feels substantial enough for lunch.
  • One simple vinaigrette does all the heavy lifting, so you spend less time fussing and more time eating.
  • It tastes even better the next day when everything settles together, which means you can make it ahead without any stress.
02 -
  • Don't skip rinsing the lentils or you'll end up with a gritty, murky salad that nobody wants to eat.
  • If you've ever had a vinaigrette that separated and left oil pooling on top, it's because the mustard wasn't whisked in properly, so take 30 seconds and actually emulsify it.
03 -
  • Use older lentils if you have them, because newer ones sometimes take longer to cook and can have an unpleasant texture.
  • Whisk the vinaigrette in a jar instead of a bowl if you want to make it ahead, because you can just shake it again before pouring it over and it's one less dish.
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