A refreshing and hearty salad combining lentils with Mediterranean flavors, perfect for any occasion.
Cook the lentils in a medium pot of boiling salted water until tender, about 20-25 minutes. Drain and let cool.
Rinse the lentils under cold water after cooking to stop the cooking process and cool them down quickly.
In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic.
Gradually add the olive oil while whisking to ensure the dressing emulsifies properly.
Add the cooled lentils to the dressing and toss to coat evenly.
Let the lentils sit in the dressing for a few minutes to absorb the flavors.
Gently mix in the cucumber, tomatoes, red onion, parsley, and dill.
Cut the vegetables into uniform sizes for a consistent texture.
Sprinkle the toasted walnuts and crumbled goat cheese over the salad and gently toss.
Reserve a small amount of nuts and cheese for garnishing before serving.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad garnished with reserved nuts and cheese. Enjoy!
Serve the salad on a bed of fresh greens for an added touch of elegance.
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