Lentil Salad

1. Cook the Lentils
   Rinse 285 g (1½ cups) green or brown lentils and cook according to package directions until tender but firm. Drain and let cool.
2. Prep the Vegetables
   Dice 1 cup cucumber, quarter 1 cup cherry tomatoes, dice ½ cup red or green onions, and chop ½ cup parsley. Slice ½ cup black olives if using.
3. Make the Dressing
   Whisk together 2 tbsp fresh lemon juice (or ¼ cup balsamic vinegar), 1–2 tbsp extra virgin olive oil (optional), 1 tbsp sumac, 1 tsp garlic powder, and salt and pepper to taste.
4. Combine and Serve
   Toss the cooled lentils and all prepared vegetables with the dressing. Taste and adjust seasoning. Serve immediately or refrigerate for up to 3 days.

Notes:

Cook lentils al dente — they should hold their shape in the salad, not be mushy. Green or brown lentils work best here. Red lentils are too soft for a salad.

Dress the lentils while they are still warm. They absorb vinaigrette much better warm than cold.

Tips:

Add fresh herbs generously — parsley, mint, and dill all work beautifully and lift the entire salad.

Storage:

Store in the refrigerator for up to 4 days. The flavors deepen overnight. Add fresh herbs just before serving if making ahead.

Swaps:

Lentils can be swapped for chickpeas, quinoa, or farro. The vinaigrette works with any grain or legume base.