Vibrant lentils combined with tomatoes, cucumber, and mustard vinaigrette for a fresh, nutritious meal.
# Ingredient List:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 tsp 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 tbsp extra virgin olive oil
10 - 1.5 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - 1/4 tsp salt
15 - 1/4 tsp black pepper
# How to Prepare:
01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are tender but hold shape. Drain and discard bay leaf. Let cool to room temperature.
02 - In a large bowl, mix cooked lentils with cherry tomatoes, cucumber, red onion, and parsley.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup (if used), minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour vinaigrette over lentil and vegetable mixture. Toss gently to coat evenly. Adjust seasoning to taste.
05 - Refrigerate salad for 15 to 30 minutes before serving to enhance flavors. Serve chilled or at room temperature.
