Description
This Fresh and Easy Green Lentil Salad is a vibrant, nutritious dish featuring tender green lentils combined with crisp bell peppers, cucumbers, juicy tomatoes, and fresh herbs. Lightly dressed with lemon juice and olive oil, this salad is perfect as a light meal or side dish, offering a refreshing balance of flavors and textures.
Ingredients
Scale
Lentils
- 3/4 cup uncooked green lentils, rinsed
- 2 cups water
Vegetables & Herbs
- 1 red bell pepper, chopped
- 2 Persian (mini) cucumbers, sliced
- Large handful little tomatoes, halved
- 2 tablespoons red onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon capers
Dressing
- Juice of 1/2 lemon (or to taste)
- 1 tablespoon olive oil (or to taste)
- Salt and pepper to taste
Instructions
- Cook Lentils: Rinse the green lentils thoroughly and place them in a medium pot with 2 cups of water. Bring the water to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook for 30-40 minutes until lentils are tender but not mushy.
- Prepare Vegetables: While the lentils are cooking, chop the red bell pepper, slice the cucumbers, halve the tomatoes, chop the red onion, parsley, and mint, and measure the capers. Combine all these prepared ingredients in a medium salad bowl.
- Drain and Cool Lentils: Once the lentils are cooked to the right texture, drain them and rinse under cool water to stop cooking. Drain thoroughly again to remove excess water, then add the lentils to the salad bowl with the vegetables.
- Toss Salad and Dress: Add the lemon juice, olive oil, salt, and pepper to the bowl. Adjust the amount of lemon juice and oil according to your taste preferences. Toss everything together gently until evenly combined. The salad can be refrigerated and kept fresh for a few days.
Notes
- Be careful not to overcook the lentils; they should hold their shape without being mushy.
- You can substitute green lentils with French lentils for a firmer texture.
- Add a sprinkle of feta cheese or toasted nuts for additional flavor and texture, if desired.
- This salad is best served chilled or at room temperature.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
