Lentil Salad with Lemon Dill Dressing

You guys, seriously, this Lentil Salad with Lemon Dill Dressing is like everything I want in a meal — fresh, tangy, super easy to throw together even when I forget what day it is. It’s that “lazy but feels fancy” kind of salad. Trust me, you’ll end up making it on repeat until your friends start begging you to bring it to their potlucks.

So the other day, my husband couldn’t stop talking about how he might “accidentally” eat the whole bowl in one sitting. Yeah, it’s that good. I whipped it up last summer when we had a truckload of dill in our garden — no kidding, we could have made a dill-themed spa with all that green goodness. This salad made those dill-infused days so much better. Now, even my picky eaters gobble it up like candy.

Why You’ll Love This Lentil Salad with Lemon Dill Dressing

– It’s like a little flavor party in your mouth — the tanginess, that herby vibe, you’ll forget all about your actual party plans.
– Crazy simple. Got 20 minutes? Boom, done.
– Your dinner table will look so good, you might even Instagram it. No shame in showing off your edible masterpiece.
– Leftovers are as good as new. Midnight snack, anyone?

How to Make It

Alright, folks, grab that apron and let’s chat salad-making. Start by cooking those lentils. Don’t overthink — just let them simmer until tender, like me after a weekend binge-watching. Then, drain ’em, give them a chill session under cold water. Not necessary, but refreshing!

Meanwhile, pretend you’re on a cooking show and get your veggies all chopped. Sometimes I start chopping and forget half my ingredients — anyone else? Anyway, mix the veggies with those lovely lentils.

For our star performer, the Lemon Dill Dressing, add your olive oil, lemon juice, dill (yes, go wild here), mustard, salt, and pepper. Whisk it like you’re at a Zumba class. Pour this goodness over your lentil-veg mix, toss it around, and taste as you go. Does it taste like sunshine? No? More lemon juice and a dash of salt, and you’re gold.

Ingredient Notes

– Lentils: These lil’ guys are the backbone — cook them too long, and it’s lentil mush, so be gentle.
– Fresh Dill: Ah, dill — magic herb alert! Never skip it. If you’ve got no fresh, you can sprinkle some dried dill but please, just try not to forget it.
– Lemon Juice: I once used half a lime because I ran out. Not my best moment, but hey, it was still edible.

Recipe Steps:

1. Cook lentils in water until tender. Drain and rinse under cold water.
2. Chop your veggies—you know the drill.
3. Mix your cooked lentils and veggies in a big old bowl.
4. Whisk up the dressing ingredients until your arm needs a break.
5. Pour dressing over salad, toss, and taste for seasoning.
6. Chill in the fridge or serve fresh. Enjoy the tangy hug in a bowl!

What to Serve It With

Tips & Mistakes

– Messed up your dressing? More lemon juice solves most things in life.
– Overcooked lentils can be saved with extra veggies — it’s called improvising, and it rocks.

Storage Tips

Got leftovers? Throw ’em in an airtight container and pop it in the fridge. Trust me, it’s pure magic for the day after’s lunch. Cold, straight from the fridge, or warmed up a bit — still a food hug. And breakfast salad? Now you’re talking my language.

Variations and Substitutions

– Swap sugar with some honey or maple if you’re fancy. I mean, the world is your sweetener oyster.
– Fresh out of dill? No problem. Sneak in some cilantro or parsley and pretend you planned it.
– Feel free to toss some feta or nuts. Sometimes I like to think extra sautéed mushrooms are a good idea, and guess what? They are!

Frequently Asked Questions

Lentil Salad with Lemon Dill Dressing

This refreshing lentil salad combines tender lentils with a zesty lemon dill dressing, perfect for a light and healthy meal.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups dry green lentils
• ▢ 2 cups water for cooking lentils
• ▢ 0.5 cup red onion finely chopped
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.25 cup fresh dill chopped
• ▢ 0.5 cup fresh lemon juice
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Rinse the lentils thoroughly under cold water.
• In a medium pot, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender but not mushy. Drain and let cool.
• In a large bowl, combine cooled lentils with chopped red onion, cherry tomatoes, and fresh dill.
• In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
• Pour the dressing over the lentil mixture and toss gently to combine.
• Serve chilled or at room temperature.

Notes

This lentil salad can be prepared a day ahead and stored in the refrigerator for up to 2 days. Garnish with extra dill before serving if desired.