Description
A refreshing and nutritious salad made with lentils, fresh vegetables, and a tangy lemon-olive oil vinaigrette.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, combine lentils and water or broth; bring to a boil.
- Reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain and let cool.
- In a large bowl, combine cooled lentils, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss to combine.
- If using, sprinkle feta cheese on top before serving.
- Serve chilled or at room temperature.
Notes
This salad can be stored in the refrigerator for up to 3-5 days. For best results, keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg