Description
This favorite lentil salad is made with tender lentils, crisp cucumber, sun-dried tomatoes, fresh mint, and a bright lemon dressing. It is simple to prepare and tastes light and refreshing.
Ingredients
Scale
- 1 cup uncooked lentils
- 1 English cucumber, finely diced
- 1 small red onion, finely diced
- 3/4 cup fresh mint leaves, chopped
- 1/2 cup sun-dried tomatoes, diced and drained
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Combine lentils with water or vegetable broth and simmer until tender
- Drain lentils and rinse under cold water until chilled
- Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper
- Combine lentils, cucumber, onion, mint, and sun-dried tomatoes in a bowl
- Drizzle with dressing and toss until evenly combined
- Serve immediately or refrigerate until ready to serve
Notes
- Rinse lentils well to prevent mushy texture
- Flavors improve after chilling for 30 minutes
- Store leftovers refrigerated up to four days
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg