Lentil Salad at home
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Lentil Salad at home is a sides recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
- 1 English cucumber, finely diced
- 1 small red onion, finely diced
- 3/4 cup chopped fresh mint leaves, loosely packed
- 1/2 cup diced and drained sun-dried tomatoes
- 3 tablespoons olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Method
Leave the lentils. Mix the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Leave over medium-a hot burner until the broth reaches a let it bubble gently. Then reduce heat to medium-low, cover and maintain the let it bubble gently until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Take a strainer to pour off and rinse the lentils in cold water for 1 minute until they are chilled, and keep nearby.
Stir the dressing. While that cooks, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
Mix Tip in the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Spoon evenly with the lemon dressing and toss until evenly combined.
Plate Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
