Lentil Salad


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.

Nutritional info
per serving

Calories 188
Fat 10g
Saturated fat 1g
Carbohydrates 20g
Sodium 348mg
Fiber 5g
Protein 7g
Cholesterol 0mg

Lentil Salad

6 cups
Prep time: Cook time: Total time:


  • 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


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.

In a large bowl, add cooked lentils, tomatoes, Persian cucumbers, red onion, flat-leaf parsley, and fresh mint.

In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, dried mint, and cayenne.

Pour dressing over lentil mix, and toss to coat evenly.

Serve immediately, or cover and refrigerate to enjoy for 1 or 2 days.

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