📖 Instructions

1. First, rinse 1 cup of green or brown lentils under cold water. This helps remove any debris and ensures a cleaner taste.
2. In a medium saucepan, combine the rinsed lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Avoid overcooking them—mushy lentils are not what we want!
3. Drain the cooked lentils and spread them out on a baking sheet to cool completely. This step prevents the salad from becoming soggy.
4. While the lentils are cooling, chop 1 cucumber, 1 red bell pepper, and ½ cup of red onion into small, even pieces. Uniformity in size ensures a pleasant eating experience.
5. In a large mixing bowl, whisk together ¼ cup of fresh lemon juice, 2 tablespoons of olive oil, 1 clove of minced garlic, 1 teaspoon of Dijon mustard, ½ teaspoon of salt, and ¼ teaspoon of black pepper. This vibrant dressing is the heart of our salad.
6. Add the cooled lentils, chopped cucumber, red bell pepper, and red onion to the mixing bowl with the dressing. Toss gently to combine, ensuring that everything is well coated. I like to use my hands for this, but a spatula works just fine too.
7. Chop ½ cup of fresh parsley and ½ cup of fresh mint. Stir the herbs into the lentil mixture. Fresh herbs add a burst of flavor and freshness that really elevates the salad.
8. Taste and adjust seasoning as needed. You might want to add a bit more salt, pepper, or lemon juice to suit your preferences.
9. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together. This also gives the herbs a chance to infuse their essence into the salad.
10. Serve the lentil salad chilled or at room temperature. It's delicious on its own, as a side dish, or even as a topping for grilled chicken or fish.