Ingredients
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For the Salad:
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1 cup dry green or brown lentils
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4 cups water
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1 bay leaf
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1 cup cherry tomatoes, halved
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1/2 cucumber, diced
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1/4 cup red onion, finely chopped
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1/4 cup fresh parsley, chopped
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1/4 cup fresh basil, chopped
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1/4 cup black olives, pitted and sliced
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1 Salt and black pepper to taste
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For the Dressing:
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3 tablespoons extra-virgin olive oil
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2 tablespoons red wine vinegar
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1 clove garlic, minced
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1 teaspoon Dijon mustard
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1/2 teaspoon dried oregano
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1 Salt and black pepper to taste
Directions
You can customize this salad by adding your favorite vegetables or herbs. It’s delicious both warm and chilled, making it a versatile dish for any season.
Steps
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1
Done
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Rinse the lentils under cold water, then place them in a saucepan with 4 cups of water and a bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain and discard the bay leaf. |
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2
Done
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In a large salad bowl, combine the cooked lentils, cherry tomatoes, diced cucumber, chopped red onion, parsley, basil, and sliced black olives. |
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3
Done
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In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper to make the dressing. |
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4
Done
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Pour the dressing over the lentil salad and toss everything together until well coated. |
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5
Done
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Taste the salad and adjust the seasoning, adding more salt, pepper, or vinegar if desired. |
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6
Done
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Refrigerate the Vegan French Lentil Salad for at least 30 minutes before serving to allow the flavors to meld together. |
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7
Done
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Serve the salad chilled as a satisfying lunch option or as a side dish. |
