Description

This Easy Lentil Salad combines tender lentils with fresh vegetables and a zesty lemon dressing. It’s a flavorful, healthy dish that’s perfect for a quick dinner or a nutritious meal prep option.

Ingredients

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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 the lentils, water, and bouillon cube (if using). Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes until lentils are tender but firm.
Strain the cooked lentils in a colander and allow to cool completely.
In a large salad bowl, mix lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper until well combined for the dressing.
Add cucumber, red onion, red bell pepper, and cherry tomatoes to the dressing. Toss and set aside while lentils cool.
Once lentils are at room temperature, add them to the salad bowl. Toss thoroughly to combine everything.
Taste and adjust seasoning as needed. Serve immediately or refrigerate for at least 30 minutes for enhanced flavor.

Notes

For a heartier salad, add avocado or feta cheese.
Feel free to substitute any of the vegetables with your favorites or what you have on hand.
This salad keeps well in the refrigerator, making it a great option for meal prep.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg