Description
This Easy Lentil Salad combines vibrant vegetables and tender lentils for a delicious meal that’s both healthy and quick to prepare. Perfect for any time you crave a light yet filling dish!
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
Instructions
- In a medium pot, combine lentils, water, and the bouillon cube if using. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until tender. Strain and cool the lentils.
- In a large salad bowl, whisk together lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper for the dressing.
- Add diced cucumber, sliced red onion, diced red bell pepper, and halved cherry tomatoes to the bowl with the dressing. Toss and refrigerate while cooling the lentils.
- Once lentils are at room temperature, add them to the salad bowl. Mix thoroughly until all ingredients are combined.
- Taste and adjust seasoning; serve immediately or refrigerate for 30 minutes for enhanced flavor.
Notes
Soaking lentils before cooking can help reduce cooking time.
Feel free to add or substitute other vegetables like carrots or spinach.
This salad can be made ahead of time for meal prepping.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg