Description
This Easy Lentil Salad combines tender lentils, fresh vegetables, and a zesty dressing, making it a satisfying and healthy meal that’s perfect for any occasion.
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
- Add the lentils, water, and bouillon cube (if using) to a medium pot with a lid.
- Bring to a boil, then reduce the heat to a simmer.
- Cook uncovered for 15 minutes, or until the lentils are tender but still firm enough to hold their shape.
- Strain the lentils in a colander and set aside to cool completely.
- In a large salad bowl, prepare the dressing by mixing the lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper until well combined.
- Add the cucumber, red onion, red bell pepper, and cherry tomatoes to the bowl with the dressing.
- Toss well and refrigerate while the lentils cool.
- Once the lentils have reached room temperature, add them to the salad bowl with the vegetables and dressing.
- Toss thoroughly to combine.
- Taste and adjust the seasoning as needed.
- Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld for a richer taste.
Notes
For added flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.
Feel free to substitute or add other vegetables like corn or avocado for variety.
This salad can be made ahead of time and stored in the fridge for a quick meal throughout the week.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg