Lentil Salad with Mustard

# What You Need:

→ Lentils

01 - 1 cup dried green or brown lentils, rinsed

02 - 3 cups water

03 - 1 bay leaf

04 - 1/2 teaspoon salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved

06 - 1 cup cucumber, diced

07 - 1/4 cup red onion, finely chopped

08 - 1/4 cup fresh parsley, chopped

→ Mustard Vinaigrette

09 - 3 tablespoons extra virgin olive oil

10 - 1 1/2 tablespoons red wine vinegar

11 - 1 teaspoon Dijon mustard

12 - 1 teaspoon honey or maple syrup (optional)

13 - 1 small garlic clove, minced

14 - 1/4 teaspoon salt

15 - 1/4 teaspoon black pepper

# How To Make:

01 - Combine lentils, water, bay leaf, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain and discard bay leaf. Allow to cool to room temperature.

02 - In a large bowl, mix the cooled lentils with cherry tomatoes, cucumber, red onion, and parsley.

03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, garlic, salt, and black pepper until emulsified in a small bowl or jar.

04 - Pour the dressing over the lentil and vegetable mixture. Toss gently to combine. Adjust seasoning to taste.

05 - Refrigerate the salad for 15 to 30 minutes to meld flavors. Serve chilled or at room temperature.

# Expert Advice:

01 -

It tastes better the next day, so you can actually meal prep without sacrificing flavor.
The mustard vinaigrette is bright enough to make simple vegetables taste like they're the main event.
You'll have protein and fiber working together, so you stay satisfied for hours.

02 -

Don't overcook the lentils, or you'll end up with something that tastes mushy and sad instead of hearty and alive.
Make the vinaigrette in a jar if you plan to store this; it'll keep better and you can shake it instead of re-whisking when you're ready to eat.

03 -