Recipe of the Week: Summer Lentil Salad

Lentils are a staple in our diet here at IronPlate. They’re fast cooking, incredibly versatile, highly nutritious and, well, they taste great. Make this summer lentil salad a go-to side dish for any occasion or make it a meal by putting it over greens with some grilled chicken or salmon.

Lentils are high in fiber (you’ll feel full longer), low calorie (about 230 calories per cup) and a great source of plant-based protein. They’re also rich in other vitamins and minerals.
Here goes!

Prep Time: 10 minutes | Cook Time: 15 mins | Servings: 4-6

1 cup dried lentils
2 cloves garlic, crushed
1/2 small onion, finely diced
2 bay leaves
2 tablespoons balsamic fig vinegar (regular balsamic is great, too)
1 tablespoon dijon mustard (can substitute yellow)
2 tablespoons extra virgin olive oil
2 scallions, chopped (both white and green sections)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
4 mint leaves (or basil) chopped

1. In a medium sauce pan, add lentils and 3 cups water. Add garlic, chopped onion and bay leaves. Bring to a boil and then reduce to a simmer, uncovered, for 15 minutes. Test lentils to make sure they’re cooked through, yet firm, then drain and rinse with cold water. Refrigerate for half an hour.

2. While the lentils are cooking, whisk together the olive oil, mustard and balsamic vinegar. Set aside until ready to use.

3. In a serving bowl, combine lentils, tomatoes, cucumber, scallions and mint. Whisk the dressing once more and add to the salad and toss. Season with salt and pepper and serve!