Description
A fresh and protein-packed lentil salad made with tender green or brown lentils, crisp vegetables, fresh herbs, and a zesty lemon-Dijon dressing. Perfect as a side dish or light main, served warm or chilled.
Ingredients
- 1 cup dried green or brown lentils
- 1/2 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the lentils under cold water and remove any debris.
- Place lentils in a saucepan, cover with water, and bring to a boil.
- Reduce the heat and simmer for 15–20 minutes until tender but not mushy. Drain and cool slightly.
- Chop the onion, tomatoes, cucumber, and bell pepper into bite-sized pieces.
- In a large bowl, combine the lentils, vegetables, and chopped parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for a few hours to let the flavors develop.
Notes
For a shortcut, use canned lentils; rinse and drain well.Add feta, goat cheese, avocado, or roasted vegetables for variations.Swap parsley for fresh mint or basil for a different herb flavor.Mix in quinoa or grilled protein for extra heartiness.Store in an airtight container in the fridge for up to 4 days; refresh with olive oil or lemon juice if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg