Lemon Lentil Parsley Salad

Name: Lemon Lentil Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups green or brown lentils; 6 cups water; 1 cup fresh parsley; 1/4 cup extra virgin olive oil; 6-7 tablespoons fresh lemon juice; 1/4 teaspoon Sea salt; 1/8 teaspoon cayenne pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 servings
Calories
156 kcal
Course
Side Dish
Cuisine
Mediterranean

Lemon Lentil Parsley Salad

Iris Warren

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Simple, healthy and tasty vegan mezze side salad with protein and fiber.

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Ingredients

Servings

2 cups green or brown lentils
6 cups water
1 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
6-7 tablespoons fresh lemon juice, or more to taste
1/4 teaspoon Sea salt, or to taste
1/8 teaspoon cayenne pepper

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Instructions

Boil lentils in 6 cups of water, then simmer for about 15 minutes until tender but not overly soft. Drain lentils, then rinse with cold water. Drain well in the colander.Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne. Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together with a fork until the lentils are evenly coated with dressing and the parsley is dispersed throughout.Refrigerate in a covered container for about 30 minutes, or until chilled. Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.

Notes

You will also need: saucepan, colander, mixing bowls

Nutrition Information

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Calories 156kcal (8%) Carbohydrates 20g (7%) Protein 8g (16%) Fat 4g (6%) Sodium 59mg (2%) Potassium 341mg (10%) Fiber 9g (36%) Vitamin A 440IU (9%) Vitamin C 11mg (12%) Calcium 29mg (3%) Iron 2.8mg (16%)