Description

This Lentil Salad is a vibrant mix of brown lentils, fresh vegetables, and a zesty lemon dressing. Perfect for a quick meal, it’s flavorful and wholesome, making it an ideal choice for anyone wishing for a refreshing and nutritious 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 the lentils, water, and bouillon cube if using. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes until tender yet firm. Strain and let cool completely.
In a large salad bowl, whisk together the lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper to create the dressing.
Add the cucumber, red onion, red bell pepper, and cherry tomatoes to the bowl with the dressing and toss well. Refrigerate while the lentils cool.
Once the lentils are at room temperature, add them to the salad bowl with the vegetables and dressing, mixing thoroughly to combine.
Taste and adjust seasoning if necessary. Serve immediately or chill for at least 30 minutes for the best flavor.

Notes

Ensure lentils are cooked until just tender to maintain texture.
Use fresh, vibrant vegetables for the best flavor and color.
Chilling the salad enhances the mingling of flavors.

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 3g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg