Ingredients
- 1 cup dry green lentils about 200 g, picked over
- 3 cups water for cooking; add a little more if needed
- 1 large red bell pepper about 160 g, finely diced
- 0.5 cup red onion finely diced, about 80 g
- 0.25 cup flat-leaf parsley chopped
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 clove garlic finely grated
- 0.5 tsp fine salt
- 0.25 tsp ground black pepper
Equipment
- Medium saucepan
- Fine-mesh strainer
- Cutting board and chef's knife
- Large mixing bowl
- Whisk
- Shallow lidded storage container
Instructions
- Pick through the dry lentils, removing debris. Rinse them thoroughly under cool running water in a fine-mesh strainer.
- Put lentils and water in a medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook for about 20–30 minutes, checking the package guidance and tasting early. Add water if needed to keep them submerged. Stop when tender but intact.
- Drain well and spread in a shallow clean bowl. Cool for about 20 minutes, just until no longer hot; do not leave out for more than 2 hours in total.
- Whisk olive oil, lemon juice, Dijon, garlic, salt and pepper in the large bowl until blended.
- Add the cooled lentils, diced pepper, red onion and parsley. Toss gently. Divide into shallow lidded containers and refrigerate promptly at 40°F (4°C) or below. Serve chilled. Use within 4 days.
Nutrition
Serving: 1one quarter of recipeCalories: 320kcalCarbohydrates: 36gProtein: 13gFat: 11gFiber: 7g
Video
Notes
Nutrition and cost are estimates for one quarter of the recipe. Lentil cooking times vary with type and age; stop at tender rather than mushy. Do not use split red lentils for this salad. Refrigerate promptly and use within 4 days. Keep added leafy greens separate until serving. The 65-minute total includes 20 minutes of cooling, but not an optional longer refrigerator chill.
Video credit: VideoCulinary.com demonstrates simmering whole lentils and making a mustard dressing. Its version uses vinegar, scallions, walnuts and an aromatic onion in the pot. This card uses lemon, red pepper and parsley without walnuts; follow the written quantities and four-serving yield.
