4.5 from 531 votes
Lentil Salad
Lentil Salad mixes cooked green lentils with fresh diced cucumber, red bell pepper, and red onion, alongside chopped parsley and mint to brighten the flavors. A lemon and Dijon mustard-based dressing ties the ingredients together with a balance of acidity, sweetness, and seasoning. Optionally, crumbled feta adds a creamy element. The salad offers a mix of tender lentils and crisp vegetables with fresh herbaceous notes, suitable as a light main or side dish.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
Calories:
217 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
For the salad:
- 1 cup green lentils rinsed well and picked over, uncooked
- 3 cups water (or vegetable broth)
- 1 bay leaf
- 1 cucumber finely diced, English variety
- 1 red bell pepper stemmed, seeds removed, and finely diced
- 1/2 onion finely diced, small; red variety
- 1/4 cup Italian parsley chopped
- 1/4 cup mint leaves chopped, fresh
- 1/3 cup feta cheese optional, crumbled
For the dressing:
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic minced
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
Instructions
- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
- While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
- When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
- Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
Cup of Yum
Nutrition Information
Calories
217kcal
(11%)
Carbohydrates
25g
(8%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
21mg
(1%)
Potassium
448mg
(10%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
897IU
(18%)
Vitamin C
35mg
(39%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 217
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 21mg | 1% |
| Potassium | 448mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.