Hearty lentils paired with fresh tomatoes, cucumber, and a tangy mustard dressing for a nutritious bite.
# What Goes In:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - ¼ cup red onion, finely chopped
08 - ¼ cup fresh parsley, chopped
→ Mustard Vinaigrette
09 - 3 tablespoons extra virgin olive oil
10 - 1½ tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - ¼ teaspoon salt
15 - ¼ teaspoon black pepper
# How to Make It:
01 - Combine lentils, water, bay leaf, and ½ teaspoon salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender yet firm. Drain, discard bay leaf, and let cool to room temperature.
02 - In a large bowl, mix the cooled lentils with halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley.
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 emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat evenly. Taste and adjust seasoning if necessary.
05 - Refrigerate the salad for 15 to 30 minutes to develop flavors. Serve chilled or at room temperature.
