Lentil Salad with Mustard (Printable Version)

A fresh mix of lentils, tomatoes, cucumber, and mustard dressing for a nutritious and flavorful dish.

# Ingredient List:

→ Lentils

01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped

→ Mustard Vinaigrette

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional)
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but not mushy. Drain, discard bay leaf, and cool to room temperature.
02 - In a large bowl, stir together the cooked lentils, cherry tomatoes, cucumber, red onion, and parsley.
03 - Whisk olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour the vinaigrette over the lentil mixture. Toss gently to combine. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes to meld flavors. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's a salad that actually fills you up, thanks to protein-packed lentils that make it a complete meal on its own.
  • The tangy mustard vinaigrette comes together in under a minute and transforms simple vegetables into something irresistible.
  • It tastes even better the next day, which means you can make it ahead and have one less thing to worry about during a busy week.
02 -
  • Don't overcook the lentils—they should be tender enough to bite through easily, but if you let them go too long, they'll become mushy and break apart when you toss them, turning your beautiful salad into something grainy.
  • Always taste before serving, because the strength of vinegar and mustard varies by brand, and you might want more or less depending on what you have on hand.
  • If you make this ahead and the salad tastes dry the next day, drizzle a little more vinaigrette or olive oil and toss again—the lentils keep absorbing flavor as time passes.
03 -
  • If you prefer a creamier dressing, whisk in a tablespoon of extra-virgin olive oil beyond the recipe amount or add a touch of whole grain mustard for extra texture.
  • Toast your cumin seeds or coriander in the pan before cooking the lentils if you want a subtle warm spice note running through the whole dish.
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