Vegan Lentil Salad

Ingredients

• 1 cup Green or brown lentils (Rinsed and drained)
• 3 cups Water (For cooking lentils)
• 1 cup Cherry tomatoes (Halved)
• 1 medium Cucumber (Diced)
• 1 medium Red bell pepper (Diced)
• 1/4 medium Red onion (Finely chopped)
• 1/4 cup Fresh parsley (Chopped)
• 2 tablespoons Olive oil (Extra virgin)
• 2 tablespoons Apple cider vinegar (For dressing)
• 1 teaspoon Dijon mustard (For dressing)
• 1/2 teaspoon Salt (To taste)
• 1/4 teaspoon Black pepper (Freshly ground, to taste)
• 1/2 teaspoon Garlic powder (Optional, for extra flavor)

Instructions

1. 1

   In a medium saucepan, combine the rinsed lentils and water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water if necessary.

3. 3

   While the lentils are cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion and parsley.

4. 4

   In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, black pepper, and garlic powder.

5. 5

   In a large bowl, combine the cooked lentils and prepared vegetables. Pour the dressing over the mixture and toss gently to combine.

6. 6

   Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.