Puy Lentil Salad — Mediterranean Fresh Bowl

🛒 Ingredients

• #Salad Base;
• 1 cup dry Puy lentils (French green lentils) — rinsed well
• 3 cups water or vegetable stock.. 250 g cherry tomatoes — halved
• 1 medium red bell pepper — seeded and diced
• 1 medium cucumber — peeled partially, diced
• ½ small red onion — very finely diced
• 3–4 tbsp fresh basil leaves — torn, plus extra whole leaves for garnish
• Optional: sun-dried tomatoes (chopped), parsley or mint
• #Lemon & Basil Dressing;
• 3 tbsp extra-virgin olive oil.. 2 tbsp fresh lemon juice
• 1 tsp lemon zest.. 1 tsp Dijon mustard
• 1 small clove garlic — minced very finely.. ½ tsp sea salt
• ¼ tsp freshly cracked black pepper.. ½ tsp maple syrup — balances acidity

👩‍🍳 Instructions

1. 1

   Cook the lentils: Place rinsed lentils and water or stock in a saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook 20–25 minutes until tender but still firm — they should keep their shape and have a pleasant bite. Drain any excess liquid and let cool slightly.

2. 2

   Make the dressing: While lentils cook, whisk together olive oil, lemon juice, zest, Dijon mustard, garlic, salt, pepper, and maple syrup until smooth and creamy. Taste and adjust — add more lemon for zing or a pinch more salt.

3. 3

   Prep the vegetables: In a large bowl, combine cherry tomatoes, red bell pepper, cucumber, red onion, and most of the torn basil.

4. 4

   Assemble the salad: Add warm lentils to the bowl — their warmth helps absorb the dressing. Pour over the dressing and toss everything gently until well combined.

5. 5

   Rest & serve: Let sit 10–15 minutes at room temperature so flavours meld. Garnish with whole basil leaves and extra black pepper. Serve warm, at room temperature, or chilled.