A Salad for All Seasons

My lentil salad is a universal favorite, fitting for all seasons. Whether it’s a warm summer afternoon or a chilly winter evening, this salad never fails to bring comfort and satiety. Not only is it incredibly versatile, but the richness of lentils also provides a hearty base which can be served either hot or cold.

In the summer, I love to serve it cold, with freshly chopped tomatoes, cucumber, and a splash of lemon juice. But come winter, and it transforms into a warm, comforting meal, with sautéed onions and carrots, wilted spinach, and a sprinkle of warm spices.

Getting Creative with Lentils

Lentils are the star of this dish, and thankfully, there’s a multitude of varieties to choose from. Green, brown, red, or black lentils, each type brings a unique flavor and texture to the plate. So feel free to experiment. I personally love using green lentils as they hold their shape well and have a slightly peppery taste which complements the other ingredients perfectly.

However, if you prefer a creamier texture, then go for red lentils. And if you’re looking for something more exotic, black lentils, also known as beluga lentils, are a great choice. Their earthy flavor and caviar-like appearance will definitely add a touch of sophistication to your salad.

The Importance of Fresh Ingredients

Just as the quality of paint impacts the final artwork, the quality of ingredients impacts the flavor of your salad. I always recommend using fresh, organic ingredients for the best results. The ripe tomatoes, crunchy cucumbers, and leafy greens, all contribute to making this salad a taste sensation.

Fresh herbs like parsley, dill, or mint add another layer of flavor and aroma. And don’t forget the dressing. A simple mixture of olive oil, vinegar, and spices can elevate the salad to a whole new level.

Ingredients

1 cup of green lentils
2 cups of water
1 tomato, diced
1 cucumber, diced
1 red onion, finely chopped
A handful of fresh parsley, mint, or dill
2 tablespoons of olive oil
1 tablespoon of vinegar
Salt and pepper to taste

Instructions

Rinse the lentils thoroughly under cold water and cook them in a pot with the 2 cups of water. Bring to a boil, reduce the heat and let simmer until the lentils are tender.
While the lentils are cooking, chop your vegetables and herbs.
Once the lentils are done, drain any excess water and let them cool.
Combine the lentils with the chopped vegetables and herbs in a bowl.
Prepare the dressing by mixing the olive oil, vinegar, salt, and pepper. Drizzle it over the salad and mix well.
Allow the salad to rest for a few minutes before serving, to let the flavors meld together.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 30 minutes

Tips for Lentil Salad

Always soak your lentils before cooking to reduce cooking time and enhance digestibility. Experiment with different herbs and spices to create unique flavors. Use a high-quality olive oil for the dressing, it makes a world of difference! Lastly, let the salad rest for a bit before serving, this allows the flavors to blend together better.

Why This Recipe is a Must-Try

This lentil salad is an explosion of flavors and textures. It’s not just a regular salad, it’s a hearty, balanced meal packed with protein, fiber, vitamins, and minerals. The freshness of the ingredients, the earthiness of the lentils, the crunch of the veggies, and the tangy dressing all come together to create a dish that’s both nourishing and delightfully tasty.

Nutrition Information

Calories: 250 kcal
Protein: 13g
Fiber: 15g

Lentil Salad