Lentil Salad
Lentil Salad. Hearty, crunchy, and fresh, this lentil salad is a wonderful meal in itself. This healthy lentil salad is made with brown lentils, fresh cucumbers, juicy tomatoes, red onions, and flavorful colored peppers. A simple vinaigrette of dijon mustard and olive oil takes this salad to another level. Vegan and gluten-free
PREP TIME15 minsCOOK TIME10 minsTOTAL TIME25 minsCOURSESalad, Side DishSERVINGS4
INGREDIENTS
- ½ Cup Uncooked Brown Lentils/ Saboot Masoor dal
- 1 Cup Chopped English Cucumber
- ⅓ Cup Chopped Red Pepper
- ⅓ Cup Chopped yellow Pepper
- ½ Cup Chopped Tomato(Remove the seeds)
- ¼ Cup Chopped Red Onion
- ¼ Cup Chopped Cilantro and Mint
- ¼ Cup Jalapeno,chopped
For the dressing
- ¼ Cup Extra virgin olive oil
- 1 Tsp Dijon mustard
- ¼ Tsp Red Pepper Flakes
- 1 Tsp Maple Syrup
- 1 Tbsp Lime/Lemon Juice
- ¼ Tsp Salt
INSTRUCTIONS
- Wash lentils under running tap water .
- In a pan combine lentils with 3 cups of water and ½ tsp of salt .
- Bring it to a boil and turn down the flame low.
- Cook it for 12-13 minutes for till they are tender and firm .Remember you dont need to to cook it mushy .
- Strain the lentils after cooking. Leave it on the strainer to make sure its totally dry .
- Chop all the vegetable .
- Whisk everything required to make dressing .
- Mix everything together and drizzle dressing on top of it .
- Mix it nicely and keep it in the fridge for flavours to get mixed up..
- Serve and enjoy.