Description

This Easy Lentil Salad is a delicious blend of lentils, fresh vegetables, and a zesty dressing, making it a quick and healthy meal. It’s perfect for lunch or dinner, packed with flavor and nutrients, and wonderfully simple to prepare 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

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Instructions

In a medium pot, combine lentils, water, and bouillon cube (if using). Bring to a boil, reduce heat, and simmer uncovered for 15 minutes until lentils are tender yet firm. Strain and set aside to cool.
In a large salad bowl, whisk together lemon juice, olive oil, garlic powder, 2 tablespoons of water, parsley, salt, and pepper to prepare the dressing.
Stir in cucumber, red onion, red bell pepper, and cherry tomatoes into the bowl with the dressing. Toss well and let it chill in the fridge.
Once lentils are cool, add them to the salad bowl with the vegetables and dressing. Toss thoroughly to mix all ingredients.
Taste and adjust seasoning as preferred. Serve immediately or refrigerate for at least 30 minutes for flavors to meld.

Notes

Feel free to add other vegetables like carrots or bell peppers for extra crunch.
This salad keeps well in the fridge for up to 3 days, making it great for meal prep.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg