On the Menu: Summer Lentil Salad


A Summer Lentil Salad is one of my go-to recipes.  I constantly find myself changing the vegetables with whatever I find at the farmer’s market. The bones of the recipe have always stayed the same.  It’s a quick and healthy dinner and I love when we have leftovers for lunch the next day!


Ingredients

– 1 cup lentils (I use the French variety called du Puy)

– 1 tablespoon Dijon or coarse mustard

– 1 tablespoon white wine vinegar

– juice of ½ Meyer lemon

– ¼ cup extra virgin olive oil

– sea salt

– 1 cup cherry tomatoes

– 3 Persian cucumbers, half-peeled

– 1 cup fresh English peas

– ¼ cup Italian parsley


Directions

1. Bring a medium pot of water to boil (season with salt), add the lentils. Once it is boiling, reduce heat to medium-low and cook until tender – usually 15 to 20 minutes.  Be careful not to overcook.  Drain lentils and place in a mixing bowl.

2. In a small bowl, whisk together the mustard, lemon juice, vinegar, olive oil, and salt.

3. Add the mixture to the lentils along with the tomatoes, cucumbers, peas, and parsley.

Note: You can also add feta cheese if you want a little on top.


Recipe and photos by Caitlin Flemming



#entertaining #cooking

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Since 2009, I’ve been documenting and sharing the small bits of inspiration that make up my daily life. Here, you’ll find musings on all things lifestyle, from fashion to motherhood. The common theme is recognizing and creating beauty in the everyday.

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