Red Lentil Salad with Fresh Herbs Recipe

Red lentils: These are small, orange-colored lentils that cook quickly and have a slightly sweet flavor.

Water: Used to cook the lentils until they are tender.

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color to the salad.

Cucumber: Adds a refreshing crunch and mild flavor to the salad.

Red onion: Provides a sharp, tangy taste that complements the other ingredients.

Parsley: Fresh parsley adds a bright, herbaceous note to the salad.

Mint: Fresh mint leaves contribute a cool, refreshing flavor.

Olive oil: Used to dress the salad, adding richness and a smooth texture.

Lemon juice: Adds acidity and brightness to the salad, balancing the flavors.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth to the salad.

When cooking red lentils, keep a close eye on them as they can quickly turn mushy if overcooked. Aim for a tender yet firm texture by checking them around the 15-minute mark. To enhance the flavor, consider adding a bay leaf or a clove of garlic to the boiling water while the lentils cook. After draining, spread the lentils on a baking sheet to cool faster and prevent them from becoming too soft. This technique ensures your red lentil salad has a delightful texture and a subtle depth of flavor.

• red lentils - Substitute with green lentils: Green lentils hold their shape better and provide a slightly different texture but still work well in salads.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the lentils compared to plain water.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them a good alternative.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar crunch and mild flavor, making it a suitable replacement.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of red onions for a subtler taste.

• fresh parsley - Substitute with fresh cilantro: Cilantro offers a different but fresh and vibrant flavor that complements the salad.

• fresh mint - Substitute with fresh basil: Basil provides a sweet and aromatic flavor that pairs well with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To store the red lentil salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The fresh herbs like parsley and mint will retain their vibrant flavors during this period.
• If you plan to enjoy the salad later, give it a good stir before serving. This ensures that the olive oil and lemon juice dressing is evenly distributed.
• For freezing, it’s best to freeze the red lentils separately from the fresh vegetables and herbs. Cook the lentils, let them cool, and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
• When ready to use, thaw the lentils in the refrigerator overnight. Once thawed, combine them with freshly chopped cherry tomatoes, cucumber, red onion, parsley, and mint.
• Prepare a fresh batch of the olive oil and lemon juice dressing to toss with the thawed lentils and fresh vegetables. This will ensure the salad tastes as vibrant and delicious as when first made.
• Avoid freezing the entire salad as the texture of the cucumber and cherry tomatoes can become mushy, and the fresh herbs may lose their flavor and color.

• For a quick and easy method, use the microwave. Place the red lentil salad in a microwave-safe dish, cover it with a microwave-safe lid or a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• If you prefer a more even and gentle reheating, use the stovetop. Transfer the red lentil salad to a non-stick skillet or saucepan. Add a splash of water or olive oil to prevent sticking, and heat over medium-low heat, stirring occasionally, until warmed through.
• For those who enjoy a slightly crispy texture, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the red lentil salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until heated through.
• If you have an air fryer, you can use it to reheat the red lentil salad. Preheat the air fryer to 350°F (175°C). Place the salad in an air fryer-safe dish or use aluminum foil to create a makeshift tray. Heat for 5-7 minutes, shaking the basket halfway through for even reheating.
• For a fresh and vibrant option, consider serving the red lentil salad cold. Simply take it out of the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without the need for reheating.

• Saucepan: Used to boil the water and cook the red lentils until they are tender.

• Strainer: Essential for draining the cooked lentils after boiling.

• Large mixing bowl: Where you will combine the cooked lentils with the other salad ingredients.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Knife: Necessary for chopping the cherry tomatoes, cucumber, red onion, parsley, and mint.

• Cutting board: Provides a safe surface for chopping all the fresh ingredients.

• Measuring cups: Used to measure out the red lentils, water, and other ingredients accurately.

• Measuring spoons: Ensures precise measurement of the olive oil, lemon juice, salt, and black pepper.

• Mixing spoon: Useful for tossing the salad ingredients together with the dressing.

Pre-cook lentils: Cook and cool the red lentils in advance. Store them in the fridge to save time on the day you prepare the salad.

Use pre-chopped veggies: Buy pre-chopped cherry tomatoes, cucumber, and red onion to cut down on prep time.

Batch make dressing: Whisk together a larger batch of the olive oil and lemon juice dressing. Store it in the fridge for quick use.

Combine herbs ahead: Chop and mix the parsley and mint ahead of time. Store them in an airtight container.