Save to Pinterest Last summer I was looking for something that could survive a picnic heatwave without wilting, and this lentil salad saved the day. The tomatoes were from a farmers market stall where the farmer told me they were picked that morning, sweet enough to eat like apples. I threw everything together in about twenty minutes while my kitchen timer beeped at me from the other room. Now it is the thing I make when I want something that tastes better after sitting in the fridge for a day.
I brought this to a potluck where the host forgot to mention she had three vegetarians coming, and they literally circled the bowl. Someone asked if the lentils were something special because they tasted so buttery, which is just what happens when you do not overcook them. The next day my sister texted me at seven in the morning asking for the recipe because she could not stop thinking about it.
Ingredients
- 1 cup dried green or brown lentils: Green lentils hold their shape better than red ones, which turn into mush when you look at them wrong
- 3 cups water: Enough to cook the lentils without drowning them
- 1 bay leaf: Adds this subtle background flavor that people notice but cannot place
- 1/2 tsp salt: Seasons the lentils from the inside out while they cook
- 1 cup cherry tomatoes: The sweet little ones explode when you bite into them
- 1 cup cucumber: Adds crunch and keeps everything feeling fresh
- 1/4 cup red onion: Soak it in cold water for ten minutes if you want less bite
- 1/4 cup fresh parsley: Flat leaf tastes better than curly, which exists mainly for garnish
- 3 tbsp extra virgin olive oil: The good stuff matters because you can taste it
- 1.5 tbsp red wine vinegar: Gives that sharp brightness that cuts through the earthy lentils
- 1 tsp Dijon mustard: Helps the vinaigrette come together and stay together
- 1 tsp honey or maple syrup: Just enough to round out the acid without making it sweet
- 1 small garlic clove: Fresh garlic beats powdered garlic every single time
- 1/4 tsp salt and 1/4 tsp black pepper: Adjust this at the end because lentils absorb salt differently depending on the batch
Instructions
- Cook the lentils:
- Put the lentils, water, bay leaf, and half teaspoon of salt in a saucepan and bring it to a boil. Turn the heat down and let it simmer uncovered for twenty to twenty five minutes, then drain them well and forget the bay leaf.
- Prep the vegetables:
- Halve the tomatoes, dice the cucumber into small pieces, chop the red onion as fine as you can stand, and rough chop the parsley.
- Make the vinaigrette:
- Whisk the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until it looks thick and creamy.
- Put it together:
- Dump the lentils and all the vegetables in a big bowl, pour the vinaigrette over everything, and toss it gently until everything is coated.
- Let it rest:
- Stick it in the fridge for fifteen to thirty minutes so the lentils can drink up the dressing. Taste it again before you serve because cold food needs more seasoning than hot food.
Save to Pinterest My friend who claims she hates lentils ate three servings at a barbecue last month and then took some home. She said it was probably the feta cheese I had added on the side, but I know it was the vinaigrette. Now she makes it every Monday for lunch and sends me pictures of the variations she tries.
Make It Yours
This salad is basically a canvas for whatever you have in the fridge or whatever is in season. I have added roasted red peppers from a jar when fresh tomatoes looked sad and pale. Spinach works if you let it wilt slightly from the warm lentils, and shredded carrots add color that makes people think you tried harder than you actually did.
Serving Suggestions
Grilled chicken or fish turns this into a full meal without needing much else. Sometimes I serve it alongside scrambled eggs for breakfast because the protein keeps me full until dinner. It also works as a hearty base for a fried egg on top.
Storage and Meal Prep
This keeps in the fridge for four to five days and actually gets better as it sits. The lentils soak up the vinaigrette and the flavors meld together in a way that tastes intentional. I pack it in glass containers because the vinegar can react with plastic over time.
- Add fresh herbs right before serving instead of storing them with the salad
- If it looks dry after a few days, whisk up a little more vinaigrette
- Hold the cheese if you plan to freeze portions, though honestly it is better fresh
Save to Pinterest Hope this becomes one of those recipes you know by heart and make without thinking. Good food should feel easy, even when it looks impressive.
Recipe Frequently Asked Questions
- → How long should the lentils be cooked?
Simmer lentils uncovered for 20 to 25 minutes until tender but firm to the bite, then drain and cool.
- → Can I use canned lentils instead of dried?
Yes, canned lentils can be used; just rinse and drain well, then adjust dressing quantities as needed.
- → What type of mustard is best for the vinaigrette?
Dijon mustard adds a smooth tanginess that balances well with the other dressing ingredients.
- → Is it necessary to chill the salad before serving?
Chilling the salad for 15 to 30 minutes helps the flavors meld, but it can also be served immediately at room temperature.
- → What are good additions to enhance this dish?
Adding crumbled feta or goat cheese provides richness, while diced bell peppers or spinach introduce extra freshness and texture.