Lentil Salad (Masoor Dal Salad)

4.75 from 4 votes

This healthy Lentil Salad is made with brown lentils, cucumber, sweet red bell pepper, onion, and herbs, tossed in a simple lemony dressing

Course Salad

Cuisine Mediterranean

Keyword lentil salad

Diet Gluten-Free, Vegan

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 209kcal

Instant Pot Pressure Cooker:
Combine 1 cup of brown lentils with 1 ¾ cups of water (or vegetable broth), bay leaf, and salt in the instant pot insert.
Pressure Cook on High for 6 minutes and allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid for al dente lentils.
On Stovetop Pot:
Rinse the lentils 2-3 times under running water to remove any debris or dirt.
In a large pot, combine 1 cup of lentils and 3 cups of water (or veggie broth) along with bay leaf and a pinch of salt. Bring it to a rolling boil on medium-high heat.
Then cover with a lid, reduce the heat to medium-low, and simmer for 15-20 minutes or until lentils are tender.
Drain any excess liquid and remove the bay leaf. Fluff with a fork and set aside.

In a small jar, combine all dressing ingredients (olive oil, lime juice, minced garlic, dijon mustard, salt, and black pepper). Whisk to combine.

In a large mixing bowl, place all the salad ingredients.
Drizzle the dressing over the salad ingredients.
Toss well to combine. Garnish with extra herbs, if desired.
Serve immediately or cover and refrigerate for at least 1 hour before serving.