Name: Summer Lentil Salad with Lemon-Herb Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup dry green or brown lentils; 3 cups water; 1 pint cherry tomatoes, halved; 1 small cucumber, diced; 1/4 cup red onion, finely diced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1/4 cup extra-virgin olive oil; 2 tbsp lemon juice (about 1 lemon); 1 tsp Dijon mustard; 1 garlic clove, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp smoked paprika; 1/2 cup toasted walnuts, roughly chopped

Summer Lentil Salad with Lemon-Herb Vinaigrette

ArtisanMango6512

This Summer Lentil Salad is the perfect answer to balmy evenings when you crave something satisfying yet refreshing. Earthy lentils form the hearty base, while juicy cherry tomatoes, crisp cucumber, and fragrant herbs add a burst of coolness and color. A zesty lemon-Dijon vinaigrette ties everything together, and toasted walnuts bring a delightful crunch, making every bite texturally interesting. Served slightly warm or at room temperature, this dish is both nourishing and vibrant, ideal for a light dinner or as a standout side at your next summer gathering.

Ingredients

Instructions

Rinse lentils under cold water. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes, until tender but not mushy. Drain and let cool slightly.
While lentils cook, prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and smoked paprika.
In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, parsley, mint, and toasted walnuts.
Drizzle the vinaigrette over the salad and toss gently to combine.
Taste and adjust seasoning if needed.
Serve warm or at room temperature, garnished with extra herbs if desired.