Easy Lentil Salad
This lentil salad is fresh, hearty, and flavorful! Made with tender lentils, crisp veggies, and a tangy Dijon dressing, it’s perfect for meal prep or lunch.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 6
Ingredients 16
- 1 ½ cups dry brown lentils
- 4 cups vegetable broth
- 1 teaspoon kosher salt , divided
- 1 cup quartered cherry tomatoes (5 ounces)
- 1 cup finely diced English cucumber (½ cucumber)
- ¼ cup finely diced red onion
- ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
- 2 cups baby arugula (or chopped spinach)
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
- ½ tablespoon granulated sugar
- ½ tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup feta cheese, to garnish (optional)
Method 4
- 01
In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
- 02
Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
- 03
In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil , granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt .
- 04
When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:bf140ee3523c3a461c535917136828bf14087d98ee390a5892c3e8c601a0cd53
urn:recipe:35892d2e-ed72-538c-b7dc-c98825bf8ee6