Rinse the lentils thoroughly and remove any debris. Place them in a saucepan with the water and bay leaf. Bring to a boil, then reduce the heat to very low, cover, and gently simmer for 16–20 minutes, until tender but still firm. Avoid vigorous boiling because it can make the lentils mushy.

Drain the lentils and discard the bay leaf. Allow them to cool for several minutes.

Meanwhile, prepare the dressing. Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until smooth and slightly emulsified.

Add the cooled lentils to a large bowl. Stir in the diced cucumber, red onion, dates, and fresh parsley. Pour the lemon vinaigrette over the salad and gently toss until everything is evenly coated.

Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.

Tips

Dice the cucumber, onion, and dates into small, similar-sized pieces so every bite contains a balanced combination of sweet, fresh, and savory flavors. For meal prep, slightly undercook the lentils because they will soften as they absorb the dressing. Leftovers can be stored in an airtight container in the refrigerator for 4–5 days.

Servings: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes