Lentil salad with cucumber, red onion, dates and parsley couldn’t be easier or more delicious. It’s crisp, fresh, light and bright with my homemade Lemon Vinaigrette drizzled on top. This lentil salad recipe was a bit of a throw-together recipe that turned out far more fabulous than I initially thought it would be. I had lentils in my fridge leftover from my How to Cook Lentils post and was debating what to make with them. I also had cucumber, red onion, Medjool dates and parsley and within 10 minutes this salad instantly came together.
Ingredients1 cup lentils
4 cups water
1 bay leaf
1 piece kombu, (approx 3-4 inches)
1 large cucumber, finely diced
1/2 red onion, finely diced
1 cup Medjool dates, finely diced
1 small bunch flat leaf parsley
1 recipe Lemon Vinaigrette
Method
* Rinse the lentils and inspect them to remove any bad lentils or debris.
* In a medium saucepan, add the lentils, water, bay leaf and kombu.
* Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.
* Drain and chill the lentils for a couple of minutes. Add the diced cucumber, red onion, dates and parsley.
* Drizzle the lemon vinaigrette on top and toss to combine.