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Lentil-Dill Salad

When you think of salad, basic favorites come to mind: potato, macaroni, tossed, cucumber-tomato, etc. When you’re looking for something different with a delightfully fresh taste, this Lentil Dill Salad recipe is the way to go. The zip from the lemon creates a flavor profile perfect for a warm spring day.
Lentils are packed with protein, so this salad is good for you (don’t tell the kids). If you have vegan or vegetarian friends, they’ll sing your praises after you serve this dish. The best part? It’s easy and goes together quickly, with the vast majority of time spent on cooking the lentils properly.

Ingredients

INGREDIENTS FOR THE LENTIL-DILL SALAD

  • 1 ½ Dry Lentils (green or brown)
  • Cherry Tomatoes
  • 1/4 cup Dill (fresh if possible)
  • ½ Red onion diced
  • Optional ingredients: cucumber, chichi beans, bell pepper

INGREDIENTS FOR THE LEMON DRESSING

  • 1 Fresh lemon zested and squeezed into a small mixing bowl
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup White vinegar
  • 1 tsp. Minced garlic
  • Pinch sugar
  • Salt & pepper to taste
  • Optional ingredients: basil, oregano, thyme

Instructions

  • Cook the lentils per the instructions on the bag over medium heat.
  • You can use vegetable broth instead of water if you wish.
  • Mix your dressing together, whisking thoroughly, and chill.
  • When the lentils are cooked but not mushy (20-25 minutes), strain them under cold water for 1 minute (this stops the cooking process).
  • Combine everything together in a serving bowl.
  • Serve immediately.