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Lentil Salad

A nutritious blend of lentils and fresh vegetables, dressed with lemon and olive oil. Perfect for meal prep and family dinners.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup regular brown or green lentils Rich in protein and fiber.
  • 1/2 teaspoon fine salt Essential for cooking lentils.
Fresh Vegetables
  • 1/4 cup curly parsley Adds freshness.
  • 1/2 cup chopped roasted red or yellow bell peppers Brings sweetness and crunch.
  • 1/2 cup sliced cherry tomatoes Provides juiciness.
  • 1/4 cup chopped green onion Adds mild onion flavor.
  • 1/4 cup Kalamata olives For a briny depth of flavor.
Dressing
  • 2 cloves garlic For rich aroma.
  • 2 tablespoons lemon juice Adds acidity.
  • 2 tablespoons olive oil Healthy fats.
  • 1/4 teaspoon freshly ground black pepper For extra spice.

Method
 

Preparation
  1. Boil a medium saucepan of water.
  2. Sort through lentils for debris and rinse them until the water runs clear. Set aside.
Cooking
  1. Once water is boiling, add rinsed lentils and 1/2 teaspoon of salt. Simmer for 13 minutes.
  2. Test lentils for doneness after 13 minutes, strain excess water, and let cool.
Mixing
  1. In a medium bowl, combine parsley, peppers, tomatoes, green onions, olives, garlic, lemon juice, olive oil, and black pepper.
  2. Add the cooled lentils to the mixture and stir until well combined, seasoning with remaining salt and pepper to taste.
Storing
  1. Store leftovers covered in the refrigerator for up to 5 days.

Notes

Add diced cucumber or radishes for crunch, or let salad sit for 30 minutes before serving.