Lemony Lentil & Veggie Salad

1. 1
   boil · ~20 min

   Cook the lentils.

   1.In a saucepan, combine lentils, water, bay leaf, and smashed garlic clove.

   2.Bring to a boil over high heat, then reduce heat to a gentle simmer.

   3.Cook uncovered for 15 to 20 minutes until lentils are tender but still hold their shape.

   4.Add salt during the last 5 minutes of cooking.

   5.Drain any excess water and discard the bay leaf and garlic clove.

   6.Spread the lentils on a plate to cool to room temperature.

   TIPAdd salt only at the end — salting lentils too early can make them tough.
2. 2
   prep · ~10 min

   Prep the vegetables.

   While the lentils cook and cool, dice the cucumber, bell pepper, and red onion into small, even pieces. Halve the cherry tomatoes and finely chop the parsley.

3. 3
   mix · ~2 min

   Whisk the lemon dressing.

   1.In a small bowl, combine olive oil, fresh lemon juice, and Dijon mustard.

   2.Add a pinch of salt and a pinch of black pepper.

   3.Whisk vigorously until the dressing is emulsified and smooth.
4. 4
   mix · ~2 min

   Assemble the salad.

   1.In a large mixing bowl, combine the cooled lentils with all the diced vegetables.

   2.Pour the lemon dressing over the salad.

   3.Add the chopped parsley and toss gently until everything is evenly coated.

   TIPLet the salad sit for 10 minutes before serving so the lentils absorb the dressing.
5. 5
   serve · ~1 min

   Taste, adjust seasoning, and serve.

   Check the salad for salt and pepper, adding more if needed. Serve at room temperature or chilled.

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