Eosinophilic Esophagitis Friendly Vegan Fresh Herbed Lentil Salad
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Learn more →Ingredients
4 servings
For the lentils
- 1 ½ cups french green lentils (lentilles du puy) or green lentils, rinsed
- 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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