Description

This Easy Lentil Salad brings together fresh vegetables and protein-rich lentils for a delightful, nutritious dish. With its quick prep and zesty flavor, this salad is ideal for a healthy meal or a light side dish.

Ingredients

Scale

2 cups dried brown lentils rinsed
5 cups water
1 low-sodium vegetable bouillon cube (optional)
1 English cucumber diced
1 red onion thinly sliced
1 red bell pepper diced
1 pint cherry tomatoes halved
1 lemon juiced
2 tablespoons olive oil
1 teaspoon garlic powder
2 tablespoons water
½ cup parsley chopped
Salt and pepper to taste

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Instructions

In a medium pot, combine lentils, water, and bouillon cube (if using). Bring to a boil, then lower the heat and simmer uncovered for 15 minutes until tender but firm. Strain and let cool.
In a large salad bowl, prepare the dressing by mixing lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper until blended.
In the bowl with the dressing, add cucumber, red onion, red bell pepper, and cherry tomatoes. Toss to combine and refrigerate while lentils cool.
Once lentils are at room temperature, combine with the vegetables and dressing in the salad bowl. Toss until well mixed.
Taste and adjust seasoning as needed. Serve immediately or chill for at least 30 minutes for enhanced flavors.

Notes

Make sure the lentils are cooked until they are tender but still maintain a bite.
Feel free to add other vegetables like carrots or avocado for added flavor.
This salad can be made a day in advance for a quick meal option.

Nutrition

Serving Size: 1 serving
Calories: 245
Sugar: 3g
Sodium: 190mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg