Yield: 4-6

Lentil Salad with Tomatoes and Cucumbers

A hearty and flavorful lentil salad with tomatoes, cucumber, and olives, with a mustard vinaigrette.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 50 minutes

Ingredients

  • 1 cup green lentils
  • 1/4 cup extra virgin olive oil
  • juice of 1/2 lemon
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse seeded mustard
  • 1/2 teaspoon sea salt
  • 1/2 red onion, thinly sliced into 1-inch long slices
  • 1 pint cherry tomatoes, halved (I like multicolored heirlooms)
  • 1 Persian cucumber, sliced into half-rounds
  • 1/2 cup Italian parsley, chopped
  • 1/2 cup pitted kalamata olives (optional)

Instructions

  1. Sort and rinse lentils well to remove any little stones or debris. Bring lentils and 4 cups of water to a simmer in a medium saucepan with lid tilted. Simmer about 20-25 minutes until lentils are just tender. Drain and cool.
  2. Meanwhile, in a small-medium bowl, whisk together the olive oil, lemon juice, vinegar, mustards, and salt.
  3. Gently combine the lentils with the mustard vinaigrette, tomatoes, cucumber, parsley, and olives if using.
  4. Serve alone or over a bed of your favorite greens. Sometimes I add artichoke hearts to this salad or serve it as a "Buddha Bowl" with hummus, pita bread, and any other veggies I have on hand.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 676mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 6g
 

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