Lentil Salad with Lemon Dressing

Name: Lentil Salad with Lemon Dressing
Prep time: 10 min
Total time: 40 min
Yield: 4u00a0Servings
Ingredients: 1 cupu00a0uncooked lentilsu00a0(either green, French green or brown lentils), rinsed and picked over; 1u00a0English cucumber, finely diced; 1u00a0small red onion, finely diced; u00be cupu00a0fresh mint leaves, loosely packed, chopped; u00bd cup sun-dried tomatoes, diced and drained; 3 tablespoonsu00a0olive oil; 2 tablespoonsu00a0freshly-squeezed lemon juice; 1 teaspoonu00a0Dijon mustard; 1u00a0clove garlic, pressed or minced; u00bd teaspoonu00a0fine sea salt; u00bc teaspoonu00a0freshly-cracked black pepper

By Leslie Blythe Beans, Salad, Salad Dressing, Vegetarian Mixing, Simmering

July 2, 2021

This Lentil Salad with Lemon Dressing great for a picnic. The combination of cucumbers, sun-dried tomatoes, red onion and fresh mint goes perfectly with the lemony dressing. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They are high in protein, fiber and a great choice for the heart and for managing blood pressure and cholesterol. I could go on with even more health benefits of lentils!

Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

Lentil Salad

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

¾ cup fresh mint leaves, loosely packed, chopped

½ cup sun-dried tomatoes, diced and drained

Lemon Dressing

3 tablespoons olive oil

2 tablespoons freshly-squeezed lemon juice

1 teaspoon Dijon mustard

1 clove garlic, pressed or minced

½ teaspoon fine sea salt

¼ teaspoon freshly-cracked black pepper

Directions

1Cook the lentils. Combine the lentils in a saucepan with 3 cups of water and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20 - 25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.

2Mix the dressing. Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.

3Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.

4Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3 - 4 days.

Recipe from Gimme Some Oven.

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