A refreshing lentil salad, with the crunchiness of the cucumbers, the softness of the lentils, a subtle aftertaste of the cilantro, the combination of flavors from the balsamic vinegar, olive oil and seasonings makes this light salad one to make over and over again. Toss in some of your favorite cheese and make it your own!
| Prep Time | 8-10 minutes |
| Cook Time | 18-20 minutes |
| Servings |
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Ingredients
- 1 cup Lentils dried, sorted and rinsed
- 1/2 cup Red Onion chopped
- 1/4 cup Fresh Cilantro chopped
- 1/2 cup Red Peppers chopped
- 1 cup Cucumbers diced
For the Balsamic Vinaigrette
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Dijon Mustard
- 1 Garlic Clove minced
- Salt and Ground Pepper to taste
Ingredients
For the Balsamic Vinaigrette
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Instructions
- Bring 2½ cups of salted water to a boil.
- Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 18-20 minutes).
Tip 1: Water should cover the lentils by about 1 inch.
Tip 2: Stir occasionally.
- Drain and let cool for 5 minutes.
- To make the vinaigrette: Combine the balsamic, EVOO, mustard and garlic together. Season with salt and pepper to taste.
Tip: if you want a thinner vinaigrette add a tablespoon of water. - Place lentils and balsamic vinaigrette in a large salad bowl. Toss until it is well combined.
- Enjoy chilled or at room temperature!
Note: Refrigerate any left overs.
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