"There's nothing quite like the humble lentil. And one of our favorite ways to use it? This easy lentil salad recipe! It takes everything that's good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better!"
"I love making this recipe with brown lentils: they cook quickly and tend to fall apart when cooked instead of hold their shape. They're brown in color and have a flat, lens-like shape. Here are a few notes on lentil types: Both brown lentils and green lentils work well. I personally like brown lentils for their milder flavor; green lentils taste more peppery."
A fresh lentil salad pairs tender cooked lentils with crunchy cucumber, fresh tomatoes, and salty feta. A zippy dressing of Dijon mustard and white wine vinegar provides tangy and savory notes balanced by a touch of sweetness. Brown lentils are recommended for a milder flavor and a softer, slightly falling-apart texture; green and French (black) lentils also work, while red lentils are prone to becoming mushy. The salad stores well in the refrigerator and gains flavor as the dressing marinates the lentils, making it suitable for meal prep and quick lunches or simple weeknight dinners.
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