Description
This Easy Lentil Salad is a burst of flavors and textures, featuring tender lentils, crunchy vegetables, and a refreshing dressing. It’s quick to prepare and perfect for a healthy meal or a quick dinner, sure to delight any food lover.
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
Instructions
- In a medium pot, combine lentils, water, and bouillon cube (if using). Bring to a boil, then lower the heat and simmer uncovered for 15 minutes until lentils are tender but firm. Strain and cool them completely.
- In a large salad bowl, whisk together lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper to make the dressing.
- Add diced cucumber, red onion, red bell pepper, and halved cherry tomatoes to the bowl with the dressing. Toss the mixture and refrigerate while cooling the lentils.
- Once lentils are at room temperature, mix them into the salad bowl with the vegetables and dressing. Toss well to combine.
- Taste and adjust seasoning if necessary. Serve immediately or let sit in the fridge for at least 30 minutes for enhanced flavor.
Notes
Garnish with extra parsley for flavor and presentation.
This salad can be made a day ahead and stored in the refrigerator for a quick meal.
Feel free to experiment with other vegetables or herbs based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg