Festive Lentil Salad (Printable Version)
A bright lentil salad with fresh herbs and seasonal ingredients for a festive touch.
# What You'll Need:
→ Lentils and Legumes
01 - 1 cup dried green lentils
→ Vegetables
02 - 1 cup diced celery
03 - 1 cup diced red bell pepper
04 - 1 cup shredded carrots
05 - 1/2 cup finely chopped red onion
→ Herbs and Seasonings
06 - 1/4 cup chopped fresh parsley
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey
# How To Make:
01 - Rinse lentils under cold water and place them in a pot with 3 cups of water; bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
02 - While lentils cook, dice celery, red bell pepper, shred carrots, and finely chop red onion. Set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large bowl, combine cooled lentils, prepared vegetables, and chopped parsley. Pour dressing over the mixture and toss gently to coat evenly.
05 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld before serving.
# Expert Advice:
01 -
- It gets better as it sits, making it perfect for entertaining because you can prepare it hours ahead
- Naturally vegetarian and protein-packed in a way that satisfies everyone at the table, not just the salad eaters
- The warm-then-cooled lentils absorb dressing like they're meant to, creating depth of flavor that raw salads simply can't match
02 -
- Warm lentils are key to a salad with real flavor. Cold raw lentils will never absorb the dressing the same way, and your salad will taste flat no matter how good your ingredients are
- Never add the tomatoes until just before serving. I learned this through soggy disappointment. They release their water over time and can make the whole salad weep
03 -
- Make a double batch. This salad is so good that people eat more than you expect, and having leftovers means you get to enjoy it for days
- The secret to restaurant quality flavor is tasting and adjusting as you go. Don't be afraid to add more vinegar, more salt, or more garlic. Lentils can handle boldness