Lentil Salad
Prep time
Cook time
Total time
I love this salad because I know it's so healthy. The lentils make it very hearty and filling, so it can be served as a main course salad or as a side for grilled chicken or fish.
Recipe type: Lovely Lunch Salads
Serves: 6 cups
  • 2 cups green or brown lentils, picked over and rinsed
  • 1 bay leaf
  • 4 cups water
  • [1/4] medium white onion
  • 2 medium tomatoes, finely diced
  • 3 medium Persian cucumbers, finely diced
  • [1/2] medium red onion, finely chopped
  • [1/2] cup fresh flat-leaf parsley, finely chopped
  • 1 TB. fresh mint
  • [1/4] cup extra-virgin olive oil
  • [1/4] cup fresh lemon juice
  • 1 tsp. salt
  • 1 tsp. dried mint
  • [1/2] tsp. cayenne
  1. In a large saucepan over medium heat, combine green lentils, bay leaf, water, and white onion. Bring to a boil, reduce heat to medium-low, and cook for 25 minutes or until lentils are tender. Drain, remove onion and bay leaf, and set lentils aside to cool.
  2. In a large bowl, add cooked lentils, tomatoes, Persian cucumbers, red onion, flat-leaf parsley, and fresh mint.
  3. In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, dried mint, and cayenne.
  4. Pour dressing over lentil mix, and toss to coat evenly.
  5. Serve immediately, or cover and refrigerate to enjoy for 1 or 2 days.
Nutrition Information
Serving size: 1 cup Calories: 188 Fat: 10g Saturated fat: 1g Carbohydrates: 20g Sodium: 348mg Fiber: 5g Protein: 7g Cholesterol: 0mg



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