Ingredients

• 250 g red lentils
• 2 piece tomatoes
• 1 piece cucumber
• 1 piece red onion
• 1 bunch fresh parsley
• 15 piece fresh mint leaves
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. Cook the lentils

   Rinse red lentils in cold water until water runs clear. Bring 3 cups water to boil over high heat for 2-3 minutes. Add lentils and cook over medium heat for 12-15 minutes until tender but not mushy. They should hold their shape when pressed with a fork. Do not overcook or they will become paste-like.

2. Drain and cool

   Drain lentils in a fine mesh strainer and rinse with cold water over medium flow for 1-2 minutes. Spread on a clean kitchen towel and let cool completely for 10-15 minutes until room temperature. The lentils should feel dry to touch. Do not skip cooling or the salad will be watery.

3. Prepare vegetables

   Dice tomatoes into 1cm pieces, removing seeds and excess juice. Cut cucumber into small 5mm cubes with skin on. Finely dice red onion into 3mm pieces. Work at room temperature for 5-7 minutes total. The vegetables should be uniform in size for even flavor distribution. Do not cut too large or they will overpower the lentils.

4. Chop herbs

   Wash parsley and mint thoroughly and pat completely dry with paper towels. Finely chop parsley stems and leaves together for 2-3 minutes. Roughly chop mint leaves only, discarding stems. Work over low heat or at room temperature. Herbs should be vibrant green and aromatic. Do not chop too far in advance or they will darken.

5. Make dressing

   Whisk olive oil, lemon juice, salt, black pepper, and paprika together over no heat for 1-2 minutes until well combined. The mixture should be smooth and slightly emulsified when whisked. Taste and adjust seasoning as needed. Do not add dressing too early or the salad will become soggy.

6. Assemble salad

   Combine cooled lentils, diced vegetables, and chopped herbs in a large bowl at room temperature. Pour dressing over and toss gently for 2-3 minutes until everything is evenly coated. The ingredients should glisten with dressing but not be swimming in it. Do not overmix or the lentils will break apart.

7. Rest and serve

   Let salad rest at room temperature for 15-20 minutes to allow flavors to meld together. Stir gently once halfway through resting time. The salad should taste balanced with no single flavor dominating. Serve immediately or refrigerate for up to 2 hours before serving. Do not let sit longer than 4 hours or vegetables will become watery.

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