4.7 from 54 votes
French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs
Lentils are a staple of the Mediterranean pantry, not only because of their health benefits but also because they taste delicious. Here, they're combined with loads of fresh herbs, bell peppers, cooling cucumbers, and a lemony-garlicky dressing. This vegan, gluten-free main is light, healthy, and totally satisfying. Be sure to use green or black lentils as they hold their shape once cooked (save the red lentils for soup).
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 as a side, or 4 as a main
Calories: 2538 kcal
Course:
Side Dish
Cuisine:
American-Mediterranean Fusion
Ingredients
For the Dressing
- 2 large lemons, juiced
- 1 to 2 large garlic cloves, pressed or minced
- kosher salt
- black pepper
- 1/2 to 1 teaspoon Urfa Biber (optional), or substitute Aleppo pepper/red chili flakes
- 1/3 cup extra virgin olive oil
For the Lentil Salad
- 1 cup black or green lentils, rinsed
- 1 bay leaf
- 1 English cucumber, cut into large pieces
- 1 red bell pepper (fresh or roasted), cored and chopped
- 1 orange bell pepper, cored and chopped
- 2 green onions, trimmed and chopped
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh mint leaves
Instructions
- Make the dressing. In a large bowl, whisk together the lemon juice, garlic, a big pinch of salt and pepper, and the Urfa Biber (if using). Continue whisking as you drizzle in the olive oil. Continue to whisk until emulsified. Taste and adjust the seasoning to your liking. Set aside as you cook the lentils.
- Cook the lentils. In a medium pan set over medium-high heat, add the lentils, bay leaf, and 3 cups of water (or enough water to cover the lentils by at least 1 inch). Bring to a boil, then lower the heat and cover. Simmer for 20 to 25 minutes, or until the lentils are tender but still have a nice bite to them. Drain through a fine mesh strainer.
- Combine the dressing and the lentils: Add the warm lentils to the bowl with the dressing and toss to coat. Set aside to cool for a few minutes.
- Add the vegetables: Once the lentils have cooled a bit (they can be warm just not hot), add the cucumber, bell pepper, roasted red pepper, green onions, parsley, and mint. Toss gently to combine.
- Taste and adjust seasoning. Serve immediately, or cover and refrigerate for up to 3 days.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, Urfa biber, and lentils used in this recipe.
- Use whatever seasonal veggies you have on hand.
Nutrition Information
Calories
253.8kcal
(13%)
Carbohydrates
28.1g
(9%)
Protein
9.8g
(20%)
Fat
12.7g
(20%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
1.6g
Monounsaturated Fat
8.8g
Sodium
10.2mg
(0%)
Potassium
574.8mg
(16%)
Fiber
12.4g
(50%)
Sugar
4.2g
(8%)
Vitamin A
1936.3IU
(39%)
Vitamin C
81.4mg
(90%)
Calcium
58.1mg
(6%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 6as a side, or 4 as a main
Amount Per Serving
Calories 2538
% Daily Value*
| Calories | 253.8kcal | 13% |
| Carbohydrates | 28.1g | 9% |
| Protein | 9.8g | 20% |
| Fat | 12.7g | 20% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 8.8g | 44% |
| Sodium | 10.2mg | 0% |
| Potassium | 574.8mg | 12% |
| Fiber | 12.4g | 50% |
| Sugar | 4.2g | 8% |
| Vitamin A | 1936.3IU | 39% |
| Vitamin C | 81.4mg | 90% |
| Calcium | 58.1mg | 6% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.