Lentil Salad with Chimichurri Sauce

Ingredients and Weight:

• 1 lb (450g) brown lentils, rinsed and sorted
• 1 onion, diced (100g)
• 1 red bell pepper, diced (100g)
• 1 cucumber, diced (100g)
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tbsp (15g) Dijon mustard
• 1 tsp (5g) dried oregano
• 1 tsp (5g) dried thyme
• 1/2 tsp (2.5g) salt
• 1/4 tsp (1.25g) black pepper

For the Chimichurri Sauce:

• 1 bunch fresh parsley, chopped (1 cup or 30g)
• 1/2 bunch fresh cilantro, chopped (1/2 cup or 15g)
• 2 garlic cloves, minced (10g)
• 1/4 cup (60ml) olive oil
• 1 tbsp (15ml) red wine vinegar
• 1/2 tsp (2.5g) salt
• 1/4 tsp (1.25g) black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Cook the lentils: Rinse the lentils in a fine-mesh sieve and sort out any stones or debris. Place the lentils in a large pot with water (about 4 cups or 1 liter). Bring to a boil over high heat. Reduce heat to medium-low, partially cover the pot, and simmer for about 30 minutes, or until the lentils are tender but still hold their shape.
2. Drain and cool the lentils: Once the lentils are cooked, drain them in a fine-mesh sieve and rinse with cold water. This will stop the cooking process and help cool the lentils down.
3. Prepare the salad ingredients: While the lentils are cooking, dice the onion, red bell pepper, and cucumber. Place them in a large bowl.
4. Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, thyme, salt, and pepper.
5. Assemble the salad: Add the cooked and cooled lentils to the bowl with the diced vegetables. Pour the vinaigrette over the salad and toss to combine.
6. Make the chimichurri sauce: In a food processor or blender, combine all the ingredients for the chimichurri sauce. Pulse until finely chopped, but not pureed.

Nutritional Information:

Per serving (1 cup or 240g):

• Calories: 240
• Carbohydrates: 35g
• Protein: 10g
• Fat: 12g
• Fiber: 8g

Dish Characteristics:

• Savory and refreshing
• Well-balanced flavors of lentils, vegetables, and herbs
• Offers a good source of protein and fiber

User Comments:

• "This lentil salad is packed with flavor and has a nice crunch from the vegetables."
• "The chimichurri sauce gives the salad a vibrant and tangy touch."
• "Perfect for a light and healthy lunch or dinner."

Special Precautions and Tips:

• The salad can be made ahead of time and kept in the refrigerator for up to 3 days.
• To make the salad gluten-free, use gluten-free Dijon mustard.
• For a vegan version, replace the olive oil with another type of plant-based oil.