Mediterranean•healthy
Lentil Salad
This lentil salad is crisp, fresh, and light with diced cucumber, red onion, dates, fresh herbs, and a bright lemon vinaigrette. Bonus — it's durable enough to last in your fridge for the week.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
6
- 1 cup lentils
- 4 cup water
- 1 bay leaf
- 1 large cucumber (finely diced)
- 1/2 red onion (finely diced)
- 1 cup Medjool dates (finely diced)
- 1 small bunch flat leaf parsley
- 1 recipe Lemon Vinaigrette ((I use half in this recipe))
Instructions
- 1
Cook the lentils. In a medium saucepan, add the lentils, water, and bay leaf. Bring the water to a boil, then reduce heat to very low, cover the pot, and simmer for 16 to 20 minutes. The lentils should be soft but not at all mushy.
- 2
Assemble the salad. Drain the lentils, and chill them in the fridge for a few minutes. Then, add the diced cucumber, red onion, dates, and parsley.
- 3
Add the dressing. Drizzle the lemon vinaigrette on top and toss it all together.