Summer Lentil Salad
Lentils take center stage in this vibrant dish, combined with crisp seasonal vegetables and salty feta. A tangy lemon vinaigrette pulls the ingredients together for a refreshing meal-prep staple.
Ingrédients
- 3 cup water
- 1 cup brown lentils
- 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 cup vegetable oil
- 1/2 English cucumber
- 1 yellow bell pepper
- 10 oz cherry tomatoes
- 1/4 cup feta cheese
- 5 oz fresh spinach
- 2 green onions
Préparation
- 1
Bring 3 cups of water to a simmer in a medium pot. Add the rinsed lentils, cover with a tilted lid, and simmer for 15 minutes until tender but not mushy. Drain and rinse with cold water to cool.
- 2
Whisk the lemon juice, lemon zest, red wine vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl until combined.
- 3
Continue whisking while slowly drizzling in the vegetable oil until the vinaigrette is smooth.
- 4
In a large bowl, combine the cooked lentils, diced cucumber, diced bell pepper, and halved cherry tomatoes, folding to mix evenly.
- 5
Add the crumbled feta, fresh spinach, and sliced green onions to the bowl and fold again.
- 6
Drizzle the prepared vinaigrette over the salad and fold once more to ensure all ingredients are coated.