Description
A vibrant and hearty lentil salad packed with fresh vegetables and a zesty lemon dressing, perfect for meal prep or gatherings.
Ingredients
Scale
- 1 cup lentils
- 2 cups water
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 small red onion, finely chopped
- 1 carrot, grated
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water. In a pot, combine the lentils and water. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the lentils are tender. Drain and cool.
- Mix the cooled lentils with the diced bell pepper, cucumber, red onion, grated carrot, and parsley in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Pour the dressing over the salad and toss everything to combine.
- Serve it immediately or store it in the fridge for easy meal prep.
Notes
Don’t overcook the lentils; they should be tender but not mushy. Fresh herbs make a difference, so opt for fresh parsley when possible.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil salad, healthy salad, meal prep, vegetarian recipe, Mediterranean cuisine