French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs
Lentils are a staple of the Mediterranean pantry, not only because of their health benefits but also because they taste delicious. Here, they're combined with loads of fresh herbs, bell peppers, cooling cucumbers, and a lemony-garlicky dressing. This vegan, gluten-free main is light, healthy, and totally satisfying. Be sure to use green or black lentils as they hold their shape once cooked (save the red lentils for soup).
Ingredients
- 2 largelemons, (juiced)
- 1 largegarlic cloves, (pressed or minced)
- kosher salt
- black pepper
- ½ teaspoonurfa biber ((optional), or substitute aleppo pepper/red chili flakes)
- ⅓ cupextra virgin olive oil
- 1 cupblack or green lentils, (rinsed)
- 1bay leaf
- 1english cucumber, (cut into large pieces)
- 1red bell pepper ((fresh or roasted), cored and chopped)
- 1orange bell pepper, (cored and chopped)
- 2green onions, (trimmed and chopped)
- ½ cupchopped fresh parsley leaves
- ½ cupchopped fresh mint leaves
Directions
- 1
Make the dressing. In a large bowl, whisk together the lemon juice, garlic, a big pinch of salt and pepper, and the Urfa Biber (if using). Continue whisking as you drizzle in the olive oil. Continue to whisk until emulsified. Taste and adjust the seasoning to your liking. Set aside as you cook the lentils.
- 2
Cook the lentils. In a medium pan set over medium-high heat, add the lentils, bay leaf, and 3 cups of water (or enough water to cover the lentils by at least 1 inch). Bring to a boil, then lower the heat and cover. Simmer for 20 to 25 minutes, or until the lentils are tender but still have a nice bite to them. Drain through a fine mesh strainer.
- 3
Combine the dressing and the lentils: Add the warm lentils to the bowl with the dressing and toss to coat. Set aside to cool for a few minutes.
- 4
Add the vegetables: Once the lentils have cooled a bit (they can be warm just not hot), add the cucumber, bell pepper, roasted red pepper, green onions, parsley, and mint. Toss gently to combine.
- 5
Taste and adjust seasoning. Serve immediately, or cover and refrigerate for up to 3 days.