Description
This Easy Lentil Salad is both flavorful and healthy, featuring tender lentils, fresh vegetables, and a zesty dressing. Perfect for a quick lunch or as a side dish, it’s a delightful addition to mealtime!
Ingredients
Scale
- 2 cups dried brown lentils rinsed
- 5 cups water
- 1 low-sodium vegetable bouillon cube
- 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, then simmer without a lid for 15 minutes until lentils are tender but firm. Strain and cool completely.
- 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 dressing. Toss and refrigerate while lentils cool.
- Once lentils are at room temperature, add them to the salad bowl and toss everything together until well combined.
- Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to enhance flavors.
Notes
Make sure to cool the lentils before mixing them with the salad to keep the vegetables fresh.
Feel free to swap in your favorite veggies for customization.
Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg