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Instructions:
1. Cook the Lentils:
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Rinse the lentils under cold water.
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Place them in a saucepan and cover with cold, unsalted water (about 3 times their volume).
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Bring to a boil, then reduce heat to a gentle simmer.
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Cook for 20–25 minutes until tender but still firm (avoid overcooking).
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Drain and let cool completely.
2. Prepare the Vegetables:
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Finely slice the shallots and red onion.
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Dice the green bell pepper into small cubes.
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Mince the garlic clove and chop the parsley.
3. Make the Dressing:
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In a large bowl, whisk together:
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Olive oil, red wine vinegar, and mustard.
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Add salt and pepper, adjusting to taste.
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4. Assemble the Salad:
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Add the cooled lentils to the bowl with the dressing.
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Toss in the shallots, red onion, bell pepper, garlic, and parsley.
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Gently mix until everything is well coated.
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(Optional) Sprinkle with crushed walnuts or sunflower seeds for extra texture.
5. Chill & Serve:
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For best flavor, refrigerate for at least 30 minutes before serving.
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Enjoy as a standalone meal or pair with grilled fish, goat cheese, or a poached egg.
Storage:
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Keeps well in an airtight container in the fridge for 2–3 days.
Why You’ll Love It:
✔ Protein-packed & fiber-rich
✔ Bright, tangy dressing with a hint of mustard
✔ Meal-prep friendly – flavors deepen over time
✔ Versatile – add feta, avocado, or roasted veggies
Perfect for a quick lunch, picnic, or light dinner! Let us know how yours turns out. 😊
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