Description
A vibrant and nutritious salad packed with protein and fiber, perfect for busy weeknights and picnics.
Ingredients
Scale
- 1 cup lentils
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse and drain the lentils. In a pot, combine the lentils and water or vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender. Drain and let cool.
- In a large bowl, combine the cooled lentils, cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the lentil mixture and toss to combine.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
This salad tastes even better after it has had time to marinate in the fridge for a few hours, making it perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg