Description
A nutritious and flavorful vegan lentil salad packed with fresh vegetables and a tangy Dijon vinaigrette.
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook lentils in water until tender, about 20 minutes. Drain and let cool.
- In a large bowl, combine cooked lentils, bell pepper, cucumber, red onion, and parsley.
- In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the lentil mixture and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add 1 clove of minced garlic to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean