Method
Cook the lentils until just tender
Rinse 200 g of dried green lentils in a fine-mesh sieve, removing any small stones or damaged lentils. Bring 1200 ml of water to a boil in a medium saucepan, add the rinsed lentils, then reduce the heat to maintain a gentle simmer. Cook uncovered for 18 to 22 minutes, stirring once or twice, until the lentils are tender through the center but still hold their shape. Start checking at 18 minutes.
18:00Drain and cool the lentils
Drain the lentils thoroughly in a fine-mesh sieve. Shake off excess water, then spread them on a wide plate or rimmed tray so steam can escape. Let them cool for 10 minutes; they may be slightly warm when dressed, but they should no longer release visible steam.
10:00Prepare the vegetables and dressing
Cut 120 g of red onion and 180 g of ripe tomatoes into small dice and place them in a large mixing bowl. Stem 28 g of jalapeños, remove the seeds for milder heat if preferred, then chop them finely. Chop 15 g of fresh parsley and add both to the bowl. In a small bowl, whisk 60 ml of fresh lemon juice, 30 g of prepared brown mustard, 45 ml of extra-virgin olive oil, 4 g of kosher salt, and 1 g of black pepper until the dressing looks smooth and lightly thickened.
Dress, rest, and serve
Add the cooled lentils to the bowl of vegetables and pour over the dressing. Fold gently until everything is evenly coated without crushing the lentils. Let the salad stand for 10 minutes, then taste and adjust the balance with a little more lemon, mustard, salt, or pepper as needed. Spoon into a shallow serving bowl and serve with injera (optional).
10:00
Smart Substitutions
- No brown mustard? Use Dijon mustard for a smoother, slightly sharper dressing.
- No jalapeño? Use another fresh green chile, or use green bell pepper for crunch without much heat.
- No parsley? Use fresh cilantro for a greener, more aromatic finish.
- No red onion? Use thinly sliced scallions for a milder onion flavor.
Tips and Variations
- Choose green or brown lentils; red lentils soften too quickly and will not keep the salad's distinct texture.
- Spread the drained lentils in a thin layer so trapped steam does not make the finished salad watery.
- Taste after the 10-minute rest, when the lentils have absorbed some dressing and the mustard has mellowed.
What Went Wrong?
- Lentils are turning mushy Drain them immediately and spread them out to stop the cooking; next time, begin checking several minutes earlier.
- Salad tastes flat Add salt first, then sharpen the dressing with a small splash of lemon juice or a little more mustard.
- Onion tastes too harsh Rinse the diced onion briefly under cold water, drain it very well, and fold it back into the salad.
- Dressing pools in the bowl Drain the lentils and tomatoes more thoroughly, then fold in a spoonful of lentils at a time to help absorb the excess.
Nutrition Estimate
- Fiber: 14 g per serving
- Sodium: 485 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
