Prep Time 10 minutes minutes
Total Time 10 minutes minutes
To cook the lentils, bring 3 cups of water to a boil and add lentils and a bay leaf. Cover and reduce to a simmer and cook for 10-15 minutes or until tender. Drain and discard the bay leaf.
Make the dressing by combining all of the dressing ingredients in a bowl and whisking until well combined and emulsified. You can also shake the dressing in a mason jar with a lid.
In a large salad bowl, combine the cooked lentils with cherry tomatoes, red onion, bell pepper, parsley, and mint.
Add the dressing to the salad, and toss gently to combine. Then top with crumbled feta and serve.
- Before cooking, rinse the lentils really well with cold water, and look for any debris or small stones that might be included in the packaging.
- To make red onion less harsh, you can soak the cut onion in cold water while you cook the lentils, or for at least 10 minutes.
- For even more flavor, cook the lentils in vegetable broth instead of water.
- Taste the lentils as you cook them to know when they're ready. They should be soft and tender, without any crunch. Overcooked lentils will be mushy and not quite right for this salad recipe.
- If you like, try adding a teaspoon of maple syrup to the dressing for a bit of sweetness. A bit of minced garlic would also add a nice touch.
- Instead of mint, you can use fresh basil.
- To make this lentil salad vegan, omit the cheese, or use your favorite vegan cheese crumbles.
- To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
Calories: 249kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 217mg | Potassium: 611mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1767IU | Vitamin C: 62mg | Calcium: 91mg | Iron: 4mg