Tender lentils combined with tomatoes, cucumber, and a tangy mustard vinaigrette for a fresh, nutritious dish.
# What you'll need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon 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 tablespoons extra virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
# How to make it:
01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce to a simmer and cook uncovered for 20 to 25 minutes until tender but not mushy. Drain and discard the bay leaf. Allow lentils to cool to room temperature.
02 - In a large mixing bowl, combine the cooled lentils with halved cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, minced garlic, salt, and black pepper until well emulsified.
04 - Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat evenly. Adjust seasoning to taste as needed.
05 - Refrigerate the salad for 15 to 30 minutes before serving to enhance flavors. Serve chilled or at room temperature.
