Colorful Lentil Salad
Our taste testers loved the refreshing colors and taste of this versatile salad from Martha Pollock. “I like it because it's different and healthy,” she says from Oregonia, Ohio.
Ingredients
- 5 cups plus 2 tablespoons water, divided
- 1 cup dried lentils, rinsed
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 1 small cucumber, chopped
- 1/2 cup shredded carrot
- 1/2 cup finely chopped sweet red pepper
- 1/4 cup chopped sweet onion
- 1/4 cup minced fresh cilantro
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