Description
This Easy Lentil Salad is bursting with flavor and freshness, combining tender lentils and vibrant veggies with a zesty dressing. Perfect for a quick lunch or a side 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
Instructions
- In a medium pot, combine lentils, water, and bouillon cube if using. Bring to a boil, reduce heat to simmer, and cook uncovered for 15 minutes until tender but firm. Strain and cool.
- In a large salad bowl, whisk together lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper to create the dressing.
- Add cucumber, red onion, red bell pepper, and cherry tomatoes to the bowl with dressing. Toss well and refrigerate while lentils cool.
- Once lentils are at room temperature, add them to the salad bowl and toss everything together thoroughly.
- Taste and adjust seasoning as needed. Serve immediately or chill for at least 30 minutes for enhanced flavors.
Notes
For added flavor, let the salad rest in the refrigerator for 30 minutes before serving.
Serve the salad chilled or at room temperature. It’s great as a main dish or a side dish.
Feel free to add other veggies such as carrots or celery for extra crunch!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg