A vibrant salad featuring lentils, tomatoes, cucumber, and a tangy mustard vinaigrette for a fresh, nutritious dish.
# Components:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped
→ Mustard Vinaigrette
09 - 3 tablespoons extra virgin olive oil
10 - 1 1/2 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
# Directions:
01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but hold their shape. Drain, discard the bay leaf, and allow to cool to room temperature.
02 - In a large bowl, mix the cooked lentils with cherry tomatoes, cucumber, red onion, and 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 combine and adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes before serving to enhance flavors. Serve cold or at room temperature.
