Ingredients:

  • 1 cup (200 g) Green or Puy Lentils, rinsed and picked over
  • 4 cups (1 litre) Water or Vegetable Stock
  • 1 Bay Leaf
  • 1 large Whole Garlic Clove, smashed, unpeeled
  • 1 tsp Fine Sea Salt (for cooking)
  • 1/3 cup (80 ml) Extra Virgin Olive Oil
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • 1 tbsp (15 ml) Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Fine Sea Salt (for dressing)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 medium (50 g) Shallot, finely minced
  • 1 medium (200 g) Cucumber, finely diced
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved or quartered
  • 1/2 cup (packed, 25 g) Fresh Flat-Leaf Parsley, coarsely chopped
  • 1/4 cup (packed, 10 g) Fresh Mint Leaves, finely chopped
  • 1/2 cup (80 g) Feta Cheese, crumbled (optional)

Instructions:

  1. Rinse the lentils under cold water until the water runs clear. Pick out any small stones or debris.
  2. Combine the rinsed lentils, 4 cups of liquid (water or stock), bay leaf, and smashed garlic clove in a medium saucepan. Bring to a boil over high heat.
  3. Reduce heat immediately to a gentle simmer. Cook, partially covered, for 20–25 minutes. Do not stir frequently, as this can break the delicate lentil skins.
  4. Test for doneness starting at 20 minutes. Lentils should be tender but still slightly firm (al dente). Remove the bay leaf and garlic clove.
  5. Stir in the 1 tsp of fine sea salt. Immediately drain the lentils thoroughly using a fine-mesh sieve.
  6. Finely mince the shallot. For a milder flavor, soak the minced shallot in cold water for 5 minutes, then drain completely.
  7. In the large mixing bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified.
  8. Transfer the hot, drained lentils immediately to the bowl with the vinaigrette. Toss gently until every lentil is coated, allowing them to absorb maximum flavor.
  9. Allow the dressed lentils to cool for 15–20 minutes before adding the fresh ingredients.
  10. Add the diced cucumber, halved tomatoes, minced shallot, chopped parsley, and chopped mint to the bowl of cooled, dressed lentils.
  11. Fold the ingredients together carefully to ensure everything is evenly distributed without crushing the lentils or tomatoes.
  12. If using feta, sprinkle it on top just before serving. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to fully marry. Taste and adjust seasoning before serving.