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Easy Lentil Salad

Lentil salad
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5 from 4 reviews

This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.

Ingredients

Scale
  • 1 1/2 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 (1/2 cucumber)
  • 1/4 cup finely diced red onion
  • 1/4 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)
  • 1/2 tablespoon granulated sugar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon garlic powder
  • 1/4 cup feta cheese, to garnish (optional)

Instructions

  1. In a large saucepan, simmer the lentils with the broth and 1/2 teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
  2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
  3. In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and 1/2 teaspoon kosher salt.
  4. 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. 

Find it online: https://www.acouplecooks.com/lentil-salad/