5.0 from 111 votes
Lentil Salad
This lentil salad is crisp, fresh, and light with diced cucumber, red onion, dates, fresh herbs, and a bright lemon vinaigrette. Bonus — it's durable enough to last in your fridge for the week.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 serving
Calories: 195 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 cup lentils
- 4 cups water
- 1 bay leaf
- 1 large cucumber finely diced
- ½ red onion finely diced
- 1 cup Medjool dates finely diced
- 1 small bunch flat leaf parsley
- 1 recipe Lemon Vinaigrette (I use half in this recipe)
Instructions
- Cook the lentils. In a medium saucepan, add the lentils, water, and bay leaf. Bring the water to a boil, then reduce heat to very low, cover the pot, and simmer for 16 to 20 minutes. The lentils should be soft but not at all mushy.
- Assemble the salad. Drain the lentils, and chill them in the fridge for a few minutes. Then, add the diced cucumber, red onion, dates, and parsley.
- Add the dressing. Drizzle the lemon vinaigrette on top and toss it all together.
Cup of Yum
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
17mg
(1%)
Potassium
610mg
(17%)
Fiber
12g
(48%)
Sugar
18g
(36%)
Vitamin A
886IU
(18%)
Vitamin C
16mg
(18%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6serving
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 17mg | 1% |
| Potassium | 610mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
| Vitamin A | 886IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.