This lentil salad is a go-to favourite for weekday lunches. It is a simple and quick recipe that you can make a big batch of and enjoy all week long. The salad also is a great side dish to grilled fish, chicken, or topped with a fried egg.

6-8 Servings | Prep Time: 20 Minutes | Total Time: 45 Minutes

INGREDIENTS

SALAD INGREDIENTS
2 cups dried lentils
1 chopped bell pepper
1 finely diced red onion
2 finely minced garlic cloves
1 cup diced butternut squash, cooked until tender
½ cup corn kernels (fresh or defrosted from frozen)
½ cup peas from pod peas

DRESSING INGREDIENTS
6 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp grainy Dijon mustard
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste

DIRECTIONS

1. Bring 2 cups of lentils and 6 cups of water to a boil over medium-high heat in a medium-sized pot and cook for approximately 15-25 minutes or until lentils are tender but NOT MUSHY!
    
2. While the lentils are cooking, begin chopping your vegetables for the salad and add to a large bowl or airtight container.
   TIP: This is an opportunity to use your favourite seasonal vegetables. If you are planning on eating the salad over a few days, heartier vegetables like peppers, corn and peas hold up better in the long run than tomatoes and cucumbers that have a high water content.
    
3. Drain the lentils well in a colander and allow to cool to room temperature.
    
4. In a mason jar, combine the dressing ingredients and shake well until combined.
    
5. Once the lentils have cooled, add to the vegetables and drizzle the finished dressing over the lentils. Toss to combine.
    
6. Store in an airtight container in the fridge for 3-5 days.
   TIP: This salad tastes better the longer it sits, so making it the night before is a great idea.