Ingredients
Units
Scale
- 1 cup Lentils
- 2 cups Water
- 1 Cucumber, diced
- 1 Bell pepper, diced
- 1/2 Red onion, chopped
- 1/4 cup Parsley, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Start by rinsing the lentils under cold water. Combine the rinsed lentils with 2 cups of water in a pot, bring to a boil, then reduce to low and simmer for about 20 minutes.
- Drain and set aside to cool. Taste and adjust salt as needed.
- In a large bowl, mix together cooled lentils, diced cucumber, diced bell pepper, chopped red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad.
- Toss everything to combine and let sit for about 15 minutes before serving. Serve chilled or at room temperature.
Notes
For added protein, consider adding grilled chicken or chickpeas. This salad keeps well in the fridge for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg