Ingredients:
- 1 cup dried green lentils
- 1 bay leaf
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 carrot, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Salt and pepper, to taste
- Optional: crumbled feta cheese or chopped nuts (like walnuts or almonds)
Instructions:
Cook the Lentils:
- Rinse the lentils under cold water.
- Get 3 cups of water to a boil in a pot. Add lentils (according to your need), a pinch of salt, and the bay leaf at slow cook at low heat.
- Cover with lid for 30 mins or until the lentils become tender but not mushy. Drain any excess water with a stariner and discard the bay leaf. Allow to cool slightly.
Prepare the Vegetables:
- While the lentils are cooking, cut and prepare your vegetables. Chop the onion, cucumber, and red bell pepper into small, bite-sized pieces. Grate the carrot and chop the parsley and mint.
Dressing Prep:
- Get toghether olive oil, red wine vinegar, and lemon juice in a bowl to mix and season with salt and pepper to taste.
Assemble the Salad:
- Get a large mixing bowl, combine the cooked lentils, chopped vegetables, grated carrot, and herbs.
- Pour pre-prepped dressing over the salad and toss throughly to combine thoroughly.
Final Touches:
- For those who love to experiment, this is your chance to get creative. For extra burst of flavor and texture, consider adding crumbled feta cheese or a handful of your favorite chopped nuts. The choice is yours!
Serve:
This lentil salad is perfect whether you prefer a warm, comforting salad or a refreshing, chilled dish. It’s versatile enough to be enjoyed at room temperature or straight from the fridge, making it a flexible addition to any meal. Not only is this lentil salad a delicious and satisfying option, but it’s also a nutritional powerhouse. Packed with nutrients, it’s a healthy choice you can enjoy without guilt.
So go ahead and dig in!