Lentil Salad with Lemon Vinaigrette

Rinse the 1 cup lentils. Combine them with 2 cups vegetable broth or water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, until tender but not mushy. Drain any excess liquid and let cool slightly.

20 min

Finely dice the 0.25 piece red onion. Dice the 0.5 piece cucumber. Halve the 1 cup cherry tomatoes. Chop the 0.25 cup fresh parsley.

In a small bowl, whisk together the 3 tbsp lemon juice, 3 tbsp olive oil, and 1 tsp Dijon mustard. Season with 0.5 tsp salt and 0.25 tsp black pepper.

In a large bowl, combine the cooked lentils, diced red onion, cucumber, cherry tomatoes, and chopped parsley.

Pour the vinaigrette over the salad and toss gently to combine. Serve chilled or at room temperature.