Summer calls for cool, refreshing salads. And one of the best to fulfill that need is Lentil Salad. It’s easy to make, inexpensive, colorful, and it can keep for several days in the refrigerator. With the brightness of lemon juice and zest, plus the brininess of Kalamata olives , Lentil Salad makes a perfect light luncheon dish or an excellent appetizer.
French lentils, which are smaller than the generic ones, work the best for this recipe. They cook quickly and maintain their shape. Bring a pot of salted water with a bay leaf to the boil. Wash the lentils to remove any dirt or grit. Add the lentils to the boiling water, and turn down the heat to a simmer.
Cook the lentils.
Cook for about 20 minutes or until just tender, but not at all mushy. Discard the bay leaf, drain the lentils, refresh under cold water, and transfer them to a large bowl.
Cut the red pepper, cucumbers, carrot, celery, and scallions into small dice. I find it’s best to use small Persian cucumbers, which should be split in half with the seeds scraped out with a teaspoon. You don’t want the cucumbers adding water to the salad.
Seed the cucumbers.
Slice the Kalamata olives and add them, along with the chopped vegetables, to the lentils.
Add all, or your own selection, of fresh herbs to the lentils, and mix in thoroughly. I like to use thyme, rosemary, basil, oregano and mint. If you don’t have fresh herbs, you can substitute dried.
Mix the salad.
Zest the lemon, and add all of the grated zest to the lentils. In a small bowl, juice the lemon. Add the Sherry vinegar, the Dijon mustard, and some salt, and whisk until well combined. Gradually whisk in the olive oil. Grind in some fresh black pepper.
Mix the dressing into the Lentil Salad, and taste for seasoning. Add the chopped parsley. The salad is best if sits for at least half an hour before serving. It can also be refrigerated, but for maximum flavor, remove it at least an hour before serving, because it’s more flavorful at room temperature.
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