Lentil Salad with Lemon Vinaigrette

nibbleboard.com/recipes/lentil-salad

Ingredients

Instructions

1. Rinse lentils under cold water and pick over for any debris. Combine lentils, 3 cups water, and bay leaf in a large saucepan. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer uncovered for 15-20 minutes until lentils are tender but still hold their shape. They should be al dente, not mushy.
3. While lentils cook, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small jar or bowl. Set aside.
4. Dice the cucumber, red bell pepper, and red onion into small, uniform pieces. Chop parsley and mint.
5. Drain lentils in a colander and discard the bay leaf. Rinse briefly with cold water to stop cooking and remove any gritty residue. Shake off excess water.
6. Transfer lentils to a large bowl. Add cucumber, red bell pepper, red onion, parsley, mint, and feta. Pour dressing over everything and toss until well combined.
7. Taste and adjust salt, pepper, and lemon juice. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition per Serving

Chef Tips

• Use French green (Puy) lentils or standard green lentils — they hold their shape best. Avoid red or yellow lentils, which turn to mush.
• Don't skip the bay leaf — it adds a subtle herbal backbone to the lentils that makes a real difference.
• Dress the lentils while they're still slightly warm so they absorb more vinaigrette flavor.
• For meal prep, store the dressed salad and feta separately. The salad keeps 4-5 days; feta gets soggy after day two.
• Swap feta for goat cheese or avocado chunks for a different take. Skip both and use maple syrup in the dressing for a fully vegan version.

Storage

Store in an airtight container in the refrigerator for up to 5 days. The salad tastes great cold straight from the fridge or at room temperature.