Lentil Salad Recipe

Introduction

This refreshing lentil salad is packed with protein, fiber, and vibrant flavors. It combines wholesome boiled lentils with fresh vegetables and herbs, topped with a tangy‑sweet dressing. Perfect as a light lunch, side dish, or healthy snack.

Ingredients

Salad Base

• Boiled lentils – 2 cups

• Tomatoes (chopped) – 1 cup

• Cucumber (chopped) – 1 cup

• Bell pepper (chopped) – 1 cup

• Onion (chopped) – ½ cup

• Olives (sliced) – ¼ cup

• Fresh basil leaves – 2 tbsp (chopped)

• Fresh parsley – 2 tbsp (chopped)

Dressing

• Olive oil – 3 tbsp

• Lemon juice – 2 tbsp

• Maple syrup – 1 tbsp

• Mustard (Dijon preferred) – 1 tsp

• Garlic (minced) – 1 clove

• Salt – ½ tsp (adjust to taste)

• Black pepper – ½ tsp (freshly ground)

Method

1. Prepare the base:

   • In a large mixing bowl, combine boiled lentils, chopped tomatoes, cucumber, bell pepper, onion, olives, basil, and parsley.

2. Make the dressing:

   • In a small jar or bowl, whisk together olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper until smooth and emulsified.

3. Combine:

   • Pour the dressing over the lentil and vegetable mixture.

   • Toss gently to coat all ingredients evenly.

4. Serve:

   • Chill for 15–20 minutes if desired for flavors to meld.

   • Serve as a standalone salad or alongside grilled dishes.

✅ This lentil salad is nutrient‑dense, refreshing, and easy to prepare. It can be stored in the refrigerator for up to 2 days.