Description
A nutritious and filling Mediterranean lentil salad that combines vibrant vegetables and a zesty dressing, perfect for meal prep and quick weeknight dinners.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups water
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, bring lentils and water to a boil, reduce heat and simmer for 20-25 minutes or until tender, drain and let cool.
- In a large bowl, combine the cooled lentils, bell pepper, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator before serving.
Notes
For a different twist, consider adding feta cheese or roasted vegetables. The salad keeps fresh for 3-4 days in the fridge, but add cucumbers and tomatoes just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg