Cold Lentil Salad

Sometimes the most satisfying salads are the ones that don’t try too hard, and this cold lentil salad is living proof.

Lentils get simmered until tender, then tossed while warm with a sharp Dijon mustard and white wine vinegar dressing that soaks right into every bite.

Once chilled, fresh chopped tomatoes, parsley, and scallions bring it all to life with color and crunch.

It’s vegetarian, high-fiber, low-fat, and filling enough to stand on its own or sit alongside grilled chicken or crusty bread.

Variations

• Mediterranean twist: Add crumbled feta, Kalamata olives, and a squeeze of lemon.
• French style: Use French green lentils (lentilles du Puy) which hold their shape better and have a peppery bite.
• Protein boost: Top with a halved hard-boiled egg as the recipe suggests, or fold in diced avocado.

Pro Tips

• Never salt lentils while cooking. Salt toughens the skins and they’ll take forever to get tender.
• Dress the lentils while they’re still warm. They absorb the vinaigrette much better than when cold.
• Any lentil works here, but green or brown lentils hold their shape best. Red lentils will turn to mush.