Description
A refreshing lentil salad with a variety of vegetables that is both nutritious and delicious.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1 small red onion, finely chopped
- 1 carrot, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the lentils and water. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and let cool.
- In a large mixing bowl, combine the diced cucumber, cherry tomatoes, bell pepper, red onion, grated carrot, and chopped parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Add the cooled lentils to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients evenly.
- Taste and adjust seasoning if necessary. For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in 1 cup of cooked quinoa or chickpeas.
- Experiment with different vegetables like spinach, arugula, or roasted zucchini for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: varies
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Lentil salad with vegetables