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Home » Recipes » Lentil Salad

Lentil Salad

    Equipment:

    Cutting Board, Knife, 2 Mixing Bowls, Spoon, Whisk, Pot, Measuring Cups, Measuring Spoons, Scissors, Lemon Zester, Strainer

    Ingredients:

    Salad:

    Lentils – 1 Cup
    Water – 3 Cups
    Bay leaf – 1
    Cucumber – 1 Diced
    Yellow Bell Pepper – 1 Diced
    Onion – 1/2 Small
    Parsley – 1/4 Cup
    Mint – 1 Package (.5 oz)

    Dressing:

    Olive Oil – 1/4 Cup
    Lemon Zest – 2 Teaspoons
    Lemon Juice – 2 Tablespoons
    Dijon Mustard – 1 Teaspoon
    Honey – 1 Teaspoon
    Garlic – 1 Clove Minced
    Salt –  5 to 6 Twists
    Pepper – 3 Twists

    Directions:

    1. In a pot, bring water, lentils and bay leaf to a boil. Once the water is boiling turn the heat to low. Cook for about 15 minutes (don’t let lentils get mushy.)
    2. Whisk all the dressing ingredients together and set aside.
    3. Once lentils are done cooking, drain and rinse with cold water.
    4. Dice the cucumber, pepper, onion, parsley and mint.
    5. Mix the diced veg and herbs with the lentils and pour the dressing over the top.
    6. Stir all the ingredients together.
    7. Enjoy on top of a bed of lettuce or with tortilla chips.