Description
This Easy Lentil Salad bursts with flavor and freshness thanks to hearty lentils, crisp vegetables, and a tangy dressing. Ideal for a quick lunch or a healthy side!
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
- Combine lentils, water, and bouillon cube in a medium pot. Bring to a boil, then reduce heat and simmer.
- Cook uncovered for 15 minutes until lentils are tender but firm. Strain and set aside to cool.
- In a large bowl, mix lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper to create the dressing.
- Add diced cucumber, red onion, red bell pepper, and halved cherry tomatoes to the dressing. Toss well and refrigerate.
- Once lentils cool to room temperature, combine them with the salad vegetables and dressing. Toss to mix thoroughly.
- Taste and adjust seasoning. Serve immediately or refrigerate for 30 minutes for deeper flavor.
Notes
For added flavor, consider including feta cheese or olives to the salad.
This salad can be made ahead and served cold, making it perfect for meal prep.
Customize by adding your choice of vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 8g
- Cholesterol: 0mg