Lentil Salad with Vinaigrette (Printable)

A vibrant lentil dish with fresh tomatoes, cucumber, and tangy mustard dressing, perfect for a light, nutritious meal.

# 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 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, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but retain shape. Drain and remove bay leaf. Allow to cool to room temperature.
02 - In a large bowl, mix the cooked lentils with cherry tomatoes, diced cucumber, red onion, and chopped 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 in a small bowl or jar until well emulsified.
04 - Pour vinaigrette over the lentil and vegetable mixture. Toss gently to coat all ingredients. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes to develop flavor. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes even better the next day, so meal prep actually works in your favor here.
  • You can have it ready faster than most salads, yet it feels substantial enough to be a meal on its own.
  • The tanginess of the mustard vinaigrette cuts through the earthiness of the lentils in a way that somehow feels both comforting and bright.
02 -
  • Don't skip letting the lentils cool before mixing everything together, or the warm vegetables will release too much water and your salad becomes soupy.
  • The mustard vinaigrette will separate if you don't whisk it properly, but that's actually fine—just shake the jar or whisk it again before serving, and people won't know the difference.
  • This salad gets better over two or three days as it sits in the fridge, so there's zero reason to rush serving it.
03 -
  • If your vinaigrette tastes too sharp, add an extra squeeze of honey rather than more oil—it rounds out the acidity without making it greasy.
  • Cook your lentils slightly softer than you think they should be (but not mushy) because they'll firm up a little as they cool, and the final texture will be perfect.
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