0 from 18 votes
Lemon Lentil Parsley Salad
Simple, healthy and tasty vegan mezze side salad with protein and fiber.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 156 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 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
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.
Cup of Yum
Notes
- You will also need: saucepan, colander, mixing bowls
Nutrition Information
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%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 156
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Sodium | 59mg | 2% |
| Potassium | 341mg | 7% |
| Fiber | 9g | 36% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 29mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.