Lentil Salad Cups

Instructions

1. Step 1

   Rinse the lentils in a fine-mesh sieve. Transfer them to the saucepan, add the water, and set over high heat.

   Ingredients used: 200.0 gr Lentil, 750.0 ml Water

   Cookware: fine mesh sieve, medium saucepan

2. Step 2

   Bring to a boil, then reduce to low heat and simmer uncovered until the lentils are tender but still intact.

   Timer: 20 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Drain the lentils thoroughly in a colander, transfer them to the large mixing bowl, and let them cool until no longer steaming.

   Timer: 15 min (fixed)

   Cookware: colander, Large Mixing Bowl, medium saucepan

4. Step 4

   Add the cucumber, cherry tomatoes, red onion, and parsley to the cooled lentils.

   Ingredients used: 150.0 gr Cherry Tomato, 150.0 gr Cucumber, 15.0 gr Parsley, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

5. Step 5

   Whisk the lemon juice, olive oil, Dijon mustard, salt, and black pepper together until emulsified.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dijon Mustard, 30.0 ml Extra Virgin Olive Oil, 45.0 ml Lemon Juice, 4.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Pour the dressing over the lentil mixture and toss gently until evenly coated.

   Cookware: Large Mixing Bowl

7. Step 7

   Arrange the butter lettuce leaves on a platter, divide the lentil salad among them, and serve.

   Ingredients used: 12.0 piece Butter Lettuce

   Cookware: serving platter