Lemon Lentil Salad Recipe

Lemon Lentil Salad Recipe

  • 5 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 3 cups water
  • 1 cup dried lentils, rinsed
  • 1 bay leaf
  • 1 large tomato, diced
  • 1/2 cup minced fresh parsley
  • 2 green onions, sliced
  1. In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
  2. In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.
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