Rinse 1 cup green or brown lentils under cold water in a colander, then add to a medium saucepan with 3 cups water and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape.
1 cup green or brown lentils, 3 cups water
Drain lentils in a colander and rinse briefly with cold water to stop cooking. Spread them on a plate or shallow dish and let cool to room temperature for 10-15 minutes. Skipping this step results in mushy lentils when adding acidic dressing.
1 cup green or brown lentils
While lentils cool, dice ½ red onion and soak in cold water for 10 minutes to mellow sharpness. Then drain and pat dry. Finely chop ½ cup parsley and ¼ cup mint, keeping herbs separate until ready to mix.
0.5 cup fresh parsley, 0.25 cup fresh mint, 0.5 red onion
In a large mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper for about 1 minute until dressing thickens slightly and emulsifies. Add minced garlic if using.
2 cloves garlic, 3 tablespoons olive oil, 2 tablespoons lemon juice, 0.5 teaspoon salt, 0.25 teaspoon black pepper
Add cooled lentils, drained red onion, and chopped herbs to the bowl with dressing. Toss gently until everything is evenly coated. Let salad rest at room temperature for 5 minutes before serving to blend flavors. Taste and adjust salt or lemon juice if needed.
1 cup green or brown lentils, 0.5 cup fresh parsley, 0.25 cup fresh mint, 0.5 red onion, 3 tablespoons olive oil, 2 tablespoons lemon juice, 0.5 teaspoon salt, 0.25 teaspoon black pepper
