Description
A fresh and hearty lentil salad packed with protein, colorful veggies, and a zesty vinaigrette — perfect for a healthy lunch or side dish.
Ingredients
Units
Scale
- 1 cup dried green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain and let cool slightly.
- In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with crumbled feta cheese if desired and serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add avocado or roasted veggies for extra flavor.
- Use pre-cooked lentils for a quick meal prep option.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg