French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs
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Per serving
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- 1
Make the dressing
Juice the 2 lemons into a large bowl. Press or mince the garlic cloves and add them along with a big pinch of salt, a few grinds of black pepper, and the red pepper flakes. Whisk in the olive oil in a slow drizzle until the dressing is emulsified. Taste and adjust the salt. Set aside.
- 2
Cook the lentils
Rinse the green lentils and add them to a medium pot with the bay leaf and about 3 cups of water, enough to cover them by an inch. Bring to a boil, then lower the heat, cover, and simmer 20 to 25 minutes until tender but still with a little bite. Drain well and discard the bay leaf.
- 3
Prep the vegetables
While the lentils cook, cut the cucumber into large pieces. Core and chop both bell peppers. Trim and thinly slice the green onions. Roughly chop the parsley and mint leaves.
- 4
Dress the warm lentils
Add the warm drained lentils to the bowl of dressing and toss to coat. Let them sit a few minutes so they soak up the lemon and garlic.
- 5
Toss and finish
Once the lentils have cooled to warm (not hot), add the cucumber, both bell peppers, green onions, parsley, and mint. Toss gently. Taste, adjust salt and lemon, and serve. It keeps in the fridge up to 3 days and only gets better.
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French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs
Created by: WholeFoodWendy
Ingredients
- 2 lemons
- 2 garlic cloves
- kosher salt
- black pepper
- 1/2 tsp red pepper flakes
- 1/3 cup extra virgin olive oil
- 1 cup green lentils
- 1 bay leaf
- 1 English cucumber
- 1 red bell pepper
- 1 orange bell pepper
- 2 green onions
- 1/2 cup parsley
- 1/2 cup mint
Instructions
- Make the dressingJuice the 2 lemons into a large bowl. Press or mince the garlic cloves and add them along with a big pinch of salt, a few grinds of black pepper, and the red pepper flakes. Whisk in the olive oil in a slow drizzle until the dressing is emulsified. Taste and adjust the salt. Set aside.
- Cook the lentilsRinse the green lentils and add them to a medium pot with the bay leaf and about 3 cups of water, enough to cover them by an inch. Bring to a boil, then lower the heat, cover, and simmer 20 to 25 minutes until tender but still with a little bite. Drain well and discard the bay leaf.
- Prep the vegetablesWhile the lentils cook, cut the cucumber into large pieces. Core and chop both bell peppers. Trim and thinly slice the green onions. Roughly chop the parsley and mint leaves.
- Dress the warm lentilsAdd the warm drained lentils to the bowl of dressing and toss to coat. Let them sit a few minutes so they soak up the lemon and garlic.
- Toss and finishOnce the lentils have cooled to warm (not hot), add the cucumber, both bell peppers, green onions, parsley, and mint. Toss gently. Taste, adjust salt and lemon, and serve. It keeps in the fridge up to 3 days and only gets better.