Ingredients:

  • 1 1/2 cups dried green/Puy lentils (300 g)
  • 4 1/2 cups water (1.06 L) or low-sodium vegetable broth
  • 1 bay leaf (optional)
  • pinch of salt (add near the end of cooking)
  • 1 medium cucumber, seeds removed if watery, diced (about 1 1/2 cups / 200 g)
  • 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 small red onion, finely diced OR 3 scallions, thinly sliced (about 3/4 cup / 100 g)
  • 1/2 cup flat-leaf parsley, chopped (15 g)
  • 1/4 cup fresh mint, chopped (optional) (5–10 g)
  • 1/3 cup toasted walnuts or toasted sliced almonds, roughly chopped (40 g)
  • 1/2 cup crumbled feta (optional) (75 g)
  • 1/3 cup extra-virgin olive oil (80 ml)
  • 3 tablespoons freshly squeezed lemon juice (45 ml) (about 1 large lemon)
  • 1 tablespoon red wine vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 teaspoon honey or maple syrup (5 ml) — optional
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt (or to taste) (2–3 g)
  • 1/4 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Rinse and sort lentils under cold water; remove any stones or debris.
  2. Combine lentils, water or broth and bay leaf in a medium saucepan. Bring to a simmer, reduce heat, cover and cook until tender but holding shape (about 18–22 minutes for Puy/green lentils).
  3. Visual check: lentils should be tender when bitten but not mushy and without split skins. Drain any excess liquid, discard bay leaf, season with a pinch of salt and let cool 10–15 minutes (or cool completely for refrigerator storage).
  4. While lentils cook, dice cucumber and bell pepper, halve cherry tomatoes, finely chop onion or slice scallions, and chop parsley and mint. Toast nuts briefly in a dry skillet until fragrant; cool.
  5. Make the lemon-Dijon vinaigrette by whisking or shaking olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt and pepper until emulsified. Taste and adjust acid and salt.
  6. In a large bowl, toss warm or cooled lentils with about three-quarters of the dressing, then add vegetables, herbs, toasted nuts and half the feta. Toss gently to combine; salad should look glossy but not swimming in oil.
  7. Taste and finish: adjust seasoning with salt, pepper or more lemon and add remaining dressing or feta if desired.
  8. Pack and store: transfer to airtight containers. For best meal-prep texture, cool completely before sealing and refrigerate up to 4–6 days. Bring to room temperature or serve chilled; refresh with a little extra dressing before serving if needed.