Step 1: Prepare the Lentils (If Not Using Pre-Cooked)

If you’re using dried lentils, you’ll need to cook them first. Rinse the lentils thoroughly under cold water.

Combine the lentils with 2 cups of water or vegetable broth in a pot.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender but not mushy.

Drain any excess liquid and let the lentils cool slightly before adding them to the salad.

If using pre-cooked lentils (canned or packaged), simply drain and rinse them.

Step 2: Chop the Vegetables

While the lentils are cooking (or if using pre-cooked lentils), prepare the vegetables:

Dice the cucumber.

Dice the bell pepper.

Dice the red onion.

Chop the fresh parsley.

Step 3: Make the Lemon Vinaigrette

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.

Step 4: Combine Salad Ingredients

In a large bowl, combine the cooked and slightly cooled lentils, diced cucumber, diced bell pepper, diced red onion, and chopped parsley.

Step 5: Dress the Salad

Pour the lemon vinaigrette over the lentil and vegetable mixture.

Toss gently but thoroughly to combine, ensuring that all the ingredients are evenly coated with the dressing.

Step 6: Serve or Refrigerate

Serve the Vegan Lentil Salad immediately, or refrigerate it for later. Chilling the salad for at least 30 minutes allows the flavors to meld.