This lentil salad combines earthy lentils, crisp cucumber, juicy cherry tomatoes, and chewy dried cranberries. An olive oil dressing with Dijon mustard and lemon juice or red wine vinegar brings a tangy contrast to the cranberries’ sweetness. Fresh parsley or mint is optional.
Cook the lentils until tender but still holding their shape, then drain them thoroughly and let them cool before adding the vegetables. Toss gently with the dressing and taste before adjusting the seasoning. Serve as a side dish or a simple lunch. This cranberry-and-Dijon version has a different flavor from our simpler lemon-and-parsley lentil salad.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Lentil Salad with Cucumber, Tomato & Cranberries
Green or brown lentils with cucumber, cherry tomatoes, and dried cranberries, tossed in an olive oil and Dijon dressing with lemon juice or red wine vinegar.
Ingredients
Equipment
Salad Bowl
soup pot with lid
Cooking Instructions
- Bring the lentils and water to a boil. Reduce the heat and simmer gently for 20-25 minutes, checking for tenderness. The lentils should hold their shape dont let them become mushy. Drain thoroughly and let cool before combining with the cucumber and tomatoes
- In a large bowl, combine lentils, cucumber, tomatoes, cranberries, and herbs if using.
- Whisk dressing ingredients in a small bowl.
- Pour dressing over the salad and toss gently.
- Taste and adjust seasoning. Serve at room temperature or chilled.
Nutrition
Notes
• Use green or brown lentils that hold their shape when cooked. Red split lentils are unsuitable for this salad’s intended texture.
• Check the lentils near the end of cooking and drain once tender. Avoid cooking them until they break apart.
• Drain thoroughly and let the lentils cool before adding the cucumber and tomatoes.
• Dried cranberries vary in sweetness. Taste the combined salad before adding more lemon juice or vinegar.
• Choose parsley for a savory herbal finish or mint for a fresher flavor.
• If preparing ahead, keep the chopped vegetables and dressing separate until assembling for better texture.