Anti Inflammatory Vegan Fresh Herbed Lentil Salad

Total time55 min

Prep time20 min

Cook time25 min

Anti Inflammatory Vegan Fresh Herbed Lentil Salad

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Ingredients

4 servings

For the lentils

1 ½ cups french green lentils (lentilles du puy) or green lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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1 bay leaf
½ tsp salt

For the vinaigrette

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the salad

1 cup cherry tomatoes, halved
1 medium english cucumber, diced (about 1 cup)
3 scallions, thinly sliced (green tops only)
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly chopped
2 tbsp fresh dill, roughly chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Combine the lentils, bay leaf, and 1/2 tsp salt in a medium saucepan. Cover with 4 cups of cold water and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape with a slight firmness at the center, 20–25 minutes. Drain through a fine-mesh strainer, discard the bay leaf, and spread the lentils on a large plate or sheet pan to cool for 10 minutes.
2
While the lentils cool, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, cumin, 1/4 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.

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