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Lentil Bowls Salad

Lentil Bowls Salad

A nutritious and versatile Lentil Bowls Salad that combines tender lentils, crisp vegetables, and a tangy dressing, perfect for meal prep or as a side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup dry green or brown lentils
  • 3 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup crumbled feta cheese (optional)

Method
 

  1. Rinse the lentils thoroughly under cold water.
  2. Combine lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender.
  3. Drain the lentils and spread them on a baking sheet to cool for about 10 minutes.
  4. Prepare your vegetables: dice cucumber and bell pepper, halve cherry tomatoes, and chop red onion and parsley.
  5. Prepare the dressing by whisking together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper.
  6. Transfer cooled lentils to a large mixing bowl. Add all chopped vegetables and pour the dressing over. Toss gently to coat.
  7. Let the salad sit for at least 15 minutes before serving.

Notes

Taste lentils before draining to ensure they are tender but not mushy. Cool lentils to prevent wilting vegetables. Season generously and adjust flavors as needed.