Veggie lentil salad with herb dressing
Ingredients
*Serves 2*
- 1 cup green or brown lentils, rinsed and drained
- 1 tomato, diced
- 1 cucumber, diced
- 1 red pepper, diced
- 1 small red onion, finely diced
- 1 clove of garlic, finely chopped
- 1 handful of fresh parsley, chopped
- 1 handful of fresh mint, chopped (optional)
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- ½ tsp ground cumin (optional)
- ½ tsp paprika (optional)
Method
1. Cook the lentils
Place the lentils in a saucepan with 3 cups of water and a pinch of salt.
Bring to a boil, then reduce the heat and simmer for 20–25 minutes until just tender.
Drain and allow to cool.
2. Prepare the vegetables
In a large bowl, combine the tomato, cucumber, red pepper and red onion.
3. Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt and pepper.
Add cumin and paprika for extra flavour, if using.
4. Assemble the salad
Add the cooled lentils to the vegetables. Pour over the dressing and mix well.
5. Finish and chill
Stir in the fresh parsley and mint (if using).
Chill in the fridge for at least 30 minutes before serving to let the flavours develop.
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