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Hearty Lentil Salad with Cucumber and Sun-Dried Tomato.

Lentil Salad

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 330 kcal

Ingredients
  

  • 1 cup uncooked lentils green, French green, or brown, rinsed
  • 1 English cucumber finely diced
  • 1 small red onion finely diced
  • 3/4 cup fresh mint leaves chopped
  • 1/2 cup sun-dried tomatoes diced and drained
  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water or vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, about 20-25 minutes. Once done, drain and rinse under cold water to cool.
    Dried yellow lentils in a white cooking pot on marble surface.
  • While the lentils cook, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until well combined.
    Creamy yellow sauce being whisked in a rustic bowl.
  • In a large bowl, add the cooled lentils, diced cucumber, red onion, chopped mint, and sun-dried tomatoes. Pour the dressing over the salad and toss to ensure everything is evenly coated.
    Fresh lentil salad with cucumbers, tomatoes, and herbs on a white marble surface.
  • Serve and enjoy.
    Lentil salad with cucumbers, sun-dried tomatoes, and fresh herbs in a white bowl.

Nutrition

Calories: 330kcalCarbohydrates: 44gProtein: 16gFat: 12gSaturated Fat: 2gSodium: 328mgFiber: 18g
Keyword lentil salad, lentils
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