Lentil Salad with Cucumber, Red Onion & Dates
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Ingredients
Salad
- 1 cup green lentils (I used Bob’s Red Mill Petite French Green Lentils)
- 4 cups water
- 1 bay leaf
- 1 large cucumber, finely diced
- ½ red onion, finely diced
- 1 cup Medjool dates, finely diced
- 1 small bunch flat leaf parsley
Vinaigrette
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper, to taste
Preparation
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1. Rinse the lentils. In a medium saucepan, cook the lentils according to the package, but add a bay leaf. The lentils should be soft but not at all mushy. Err on the side of undercooking versus overcooking.
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2. Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.
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3. Make the vinaigrette. Add all of the ingredients to a small bowl and whisk together.
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4. Drizzle the lemon vinaigrette on top and toss to combine.