Ingredients for four portions
Use 400 g of cooked, drained lentils, two medium tomatoes, half a cucumber, half a small onion, two tablespoons of olive oil, one tablespoon of lemon juice and chopped parsley to taste. Season with salt and pepper as preferred. Allow fifteen minutes for preparation. If starting with dried lentils, add the cooking time indicated for the variety. This recipe starts with a ready-to-use base and does not include that additional stage in the total time.
Prepare and drain
Place the lentils in a bowl and check there is no excess liquid. Wash the tomatoes and cucumber and cut them into small cubes. Finely chop the onion. If the lentils have just been cooked, prepare the meal using appropriate handling and storage conditions; do not leave perishable food unattended in unsuitable conditions while organising the remaining ingredients. The aim is to have components ready to combine without free water collecting at the bottom of the salad bowl.
Make the dressing separately
In a small bowl, mix the oil, lemon juice, salt and pepper. Add the onion and stir. Taste a small amount with a clean spoon and adjust gradually. The dressing should suit the volume of ingredients rather than hide them. For a less acidic result, start with less lemon juice and add more later. Increasing a small quantity is easier than correcting a mixture in which one flavour already dominates.
Mix without crushing
Add the tomatoes and cucumber to the lentils. Pour in the dressing and fold with two spoons, avoiding movements that break up the base. Finish with parsley. Taste everything together before adjusting salt and acidity, because perception changes once the dressing is distributed. If substantial liquid collects underneath, check ingredient drainage next time. There is no need to compensate with more salt or oil for what is mainly excess water.
Adapt the side dish
Serve as a side or combine with other components of a meal you enjoy. Add chopped pepper or substitute another herb for parsley, making changes in small amounts. A different pulse may work but changes texture and flavour. The photograph is illustrative and shows vegetables and pulses rather than this salad’s exact ingredients. Record your preferred combination to make the next preparation faster and more predictable.
