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Summer lentil salad

Summer lentil salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup green or brown lentils
  • 1 bay leaf
  • ½ cucumber
  • 1 bell pepper
  • ½ red onion
  • ¼ cup fresh parsley
  • ¼ cup fresh mint
  • 4 oz feta cheese optional
For the dressing
  • 2 tsp Dijon mustard
  • 2 tsp honey or maple syrup
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • lemon zest
  • Salt & pepper

Method
 

For the salad
  1. In a small pot, add water, the lentils and bay leaf and boil for 15 to 20 minutes until the lentils are soft. Be careful not to overcook them.
  2. While the lentils are cooking, cut the cucumber and bell pepper into small cubes. Finely chop the red onion, fresh parsley and fresh mint as well.
  3. When the lentils are soft, drain them and let them cool down. You may rinse them carefully in cold water if you wish. Don't forget to remove the bay leaf.
  4. Mix all the ingredients, including the (optional) crumbled feta cheese and the dressing in a large bowl.
For the dressing
  1. In a small bowl or cup, mix the Dijon mustard, honey, olive oil, lemon juice, salt and pepper. Grate some lemon zest on top, and mix the dressing well.

Notes

  • If you wish to make it vegan, replace the honey with maple syrup and skip the feta cheese.