Tender lentils tossed with juicy tomatoes, crisp cucumber, and tangy mustard vinaigrette for a fresh 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
# How to Make:
01 - Combine lentils, water, bay leaf, and 1/2 teaspoon 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 and discard bay leaf. Set aside to cool to room temperature.
02 - In a large bowl, mix the cooled lentils with cherry tomatoes, cucumber, red onion, and parsley.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, minced garlic, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat evenly. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
