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Spring Lentil Salad

A fresh, colorful, and versatile Mediterranean lentil salad with vegetables, herbs, and a bright lemon dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Mediterranean, Vegan
Calories: 240

Ingredients
  

Salad
  • 1.5 cups cooked lentils green or brown
  • 1 carrot thin ribbons
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion finely chopped
  • 0.25 cup parsley chopped
  • 2 tbsp mint chopped, optional
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large pot
  • Mixing bowls
  • Knife
  • Whisk

Method
 

  1. Cook lentils until tender and cool slightly.
  2. Prepare vegetables and herbs.
  3. Whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. Combine lentils, vegetables, and herbs in a large bowl.
  5. Toss salad gently with dressing.

Notes

Add fresh herbs just before serving for maximum brightness.