Lentil Salad


Recipe & Photo Credit: Gimme Some OvenΒ 


1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes (feel free to replace with fresh diced tomatoes if you prefer)

3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

1.Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
2. Mix the dressing. Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.

3. Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.

4. Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.