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



  • 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


  • 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.

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