A fresh, satisfying lentil salad made for everyday cooking. Tender lentils meet crisp vegetables, creamy avocado, and a bright citrus dressing that keeps everything lively; substantial enough for lunch and practical enough to pack.
Rinse the lentils in a colander and transfer them to a pot with the water. Bring to a boil, reduce to medium-low heat, and cook for 22 to 26 minutes, until tender when bitten but still holding their shape. Drain and leave them in the colander for about 5 minutes, until the heavy steam subsides.
While the lentils cook, dice the tomato, slice the cucumber into thin half-moons, and finely chop the red onion. Chop the cilantro
Turn what you find into an experience you can actually bring to your kitchen.
In a bowl, stir the lemon juice, olive oil, and salt until the dressing comes together. Add the lentils once they are warm or at room temperature, then fold in the tomato, cucumber, onion, and cilantro. Dice the avocado and add it last with just a few gentle turns so it stays intact. Serve right away or pack it chilled for lunch. And that's it! If the lentils stay separate, the vegetables still crunch, and creamy avocado shows up throughout, it came out just right. 🧡
