Lentils are true powerhouses: They provide protein, fiber, and a pleasantly nutty note. Paired with crisp cucumber, bell pepper, and a zesty lemon dressing, the result is a light salad that works equally well as a grilling side dish or as a main meal.

Ingredients (4 servings)

  • 300 g brown lentils
  • 1 cucumber
  • 2 red bell peppers
  • 1 bunch fresh cilantro
  • 1 bunch flat-leaf parsley
  • 2 organic lemons (juice and zest)
  • 5 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove
  • 1 tsp ground cumin
  • Sea salt and freshly ground black pepper

Cooking utensils: Pot, strainer, cutting board, sharp knife, large salad bowl, whisk, lemon press, zester, measuring cup

Preparation (35 minutes)

  1. Place the lentils in a strainer and rinse under running water. Bring to a boil in a pot with plenty of unsalted water and simmer gently over medium heat for 20-25 minutes. Drain, let drip briefly, and allow to cool completely.
  2. While the lentils are cooking, prepare the vegetables: Halve the cucumber lengthwise, scrape out the watery seed core with a spoon, and cut the rest into bite-sized cubes. Halve the bell peppers, remove seeds, and cut into small cubes.
  3. For the dressing, squeeze the juice from both lemons and finely grate the zest from one lemon. Mix with the olive oil, Dijon mustard, honey, and pressed garlic clove in a bowl. Sprinkle in the cumin and whisk everything into a creamy emulsion. Season with sea salt and pepper.
  4. Place the cooled lentils in a bowl with the cucumber cubes and bell pepper pieces. Pour the lemon dressing over and gently mix everything so that each ingredient is evenly coated.
  5. Roughly chop the cilantro and parsley, set aside some leaves for garnish, and fold the rest into the salad. Let the salad rest for about 15 minutes.

Plating tips

Place the lentil salad in shallow bowls. Scatter the reserved cilantro and parsley leaves on top and add decorative lemon wedges.

Beverage recommendation

  • A dry Sauvignon Blanc with its fresh citrus and herb notes emphasizes the vibrancy of the dressing.
  • An alcohol-free tonic with a slice of lemon brings a slightly tart freshness into play.

Recipe variations

  • Crumbled feta or goat cheese makes the salad more savory.
  • Toasted pumpkin seeds or roughly chopped walnuts add extra crunch.
  • For those who like it spicier, add finely chopped chili or a pinch of cayenne pepper to the dressing.