Lentil Salad (Recipe)
May 22, 2022
Lentil Salad (Recipe)
Fresh the salad
1 cup uncooked green lentils, rinsed well and picked over
1 1/4 cup (245 grams) cooked small white beans
3 cups water (or vegetable broth)
1 bay leaf
1 English cucumber, finely diced
5 medium carrots, peeled and sliced on bias
1 red bell pepper, stemmed, seeds removed, and finely diced
1/2 small red onion or green onion, finely diced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh mint leaves
1/3 cup crumbled feta cheese, or goat cheese (optional)
For the dressing:
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or pure maple syrup
1 clove garlic, minced
Kosher salt and black pepper, to taste
Wash & rinse white beans. If using canned beans, make sure you drain the excess water, rinse and drain them and then place them in a large bowl. In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
Add the cucumber, red pepper, red onion, parsley, mint, white beans and (feta cheese or goat), if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
Servings : 6
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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