This vibrant lentil salad is a delightful fusion of flavors, combining tender lentils with a zesty dressing and aromatic herbs.
Rinse the lentils thoroughly under cold running water using a sieve.
Rinsing removes any debris and helps ensure the lentils cook evenly.
Place the rinsed lentils in a saucepan and cover with water, ensuring the water level is about 2 inches above the lentils.
Adding enough water prevents the lentils from drying out during cooking.
Bring the water to a boil, then reduce the heat to a simmer and cook the lentils for about 25-30 minutes until tender but not mushy.
Check the lentils occasionally to avoid overcooking.
Drain the cooked lentils and set them aside to cool slightly.
Allowing the lentils to cool helps them absorb the dressing better.
In a mixing bowl, combine the red wine vinegar, olive oil, salt, and black pepper. Mix well to create the dressing.
Whisking the dressing thoroughly ensures the flavors are well blended.
Add the cooked lentils, minced garlic, chopped jalapeño, and cilantro to the bowl with the dressing. Toss gently to combine.
Tossing gently prevents the lentils from breaking apart.
Let the salad sit for at least 30 minutes to allow the flavors to meld together.
Cover the bowl to keep the salad fresh while it rests.
Serve the salad at room temperature or chilled, garnished with additional cilantro if desired.
Serving at room temperature enhances the flavor profile of the salad.
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