Vibrant lentils tossed with juicy tomatoes, cucumber, and mustard vinaigrette for a fresh, nourishing dish.
# What You Need:
→ 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 - Place 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 not mushy. Drain and discard bay leaf. Allow to cool to room temperature.
02 - In a large bowl, mix together cooked lentils, cherry tomatoes, cucumber, red onion, and parsley.
03 - Whisk 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 vinaigrette over the lentil and vegetable mixture and toss gently to combine. Adjust seasoning as desired.
05 - Refrigerate the salad for 15 to 30 minutes for optimal flavor. Serve cold or at room temperature.
