Name: Summer Lentil Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 cups water ($0.00); 1 cup brown lentils (uncooked and rinsed, (180g) $0.77*); 1 lemon (juice and zest, $0.58**); 1 Tbsp red wine vinegar ($0.09); 1 tsp Dijon mustard ($0.02***); 1 tsp granulated sugar ($0.01); ½ tsp salt ($0.02); ½ tsp black pepper (freshly cracked, $0.08); ⅛ cup vegetable oil ($0.08); ½ English cucumber (small dice (180g, 1.25 cups) $0.49); 1 yellow bell pepper (small dice (180g, 1.25 cups) $1.48); 10 oz cherry tomatoes (halved (283g) $2.54); ¼ cup feta cheese (crumbled, (30g) $0.67); 5 oz fresh spinach (142g, $0.99); 2 green onions (sliced, $0.28)

Summer Lentil Salad

A simple and satisfying Summer Lentil Salad with fresh veggies, feta, and a tangy lemon vinaigrette. Perfect for meal prep or as a colorful potluck side!

30 min total 15 min prep 15 min cook 6 200 cal

Instructions

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1 Gather and prepare all ingredients.
2 Bring 3 cups of water to a simmer in a medium pot. Once it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
3 While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper in a small bowl until combined.
4 While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
5 To make the salad, in a large bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold until combined.
6 Add the feta, spinach, and green onions, then fold again.
7 Drizzle the salad with the vinaigrette and fold to combine.