PREP TIME: 15 mins | COOK TIME: 5 mins | TOTAL TIME: 20 mins | SERVINGS: 4 People
This refreshingly delicious salad has loads of protein and veggies. A quick to make and when seasoned with fresh herbs and a lemon-based salad dressing, each bite feels like a vacation!
INGREDIENTS
1 c. dried green lentils – or 1 can cook green lentils
1 English cucumber
1/3 c. finely chopped red onion
2 tomatoes
1/2 bunch curly parsley
6 mint leaves
1/3 c. crumbled feta cheese
1/4 c. olive oil
1/2 lemon
1 tablespoon dijon mustard
1 tablespoon honey
HOW TO MAKE LENTIL SALAD
Step 1: If using your lentils, soak them in water overnight on your kitchen counter. Drain and rinse them the next day. Cook the lentils in boiling water until soft. Alternately, you can prepare them in an Instant Pot set on high pressure for about 5 minutes. After 5 minutes, natural release the pressure. Or simply use canned lentils.
Step 2: Wash the cucumber and finely dice.
Step 3: Peel the red onion and finely chop.
Step 4: Wash the tomatoes, deseed, and dice finely.
Step 5: Wash the parsley, dry, then destalk. For the mint, wash, dry, and chop extra finely.
Step 6: Into a large salad bowl, add the cooked drained lentils, chopped vegetables, and herbs plus the crumbled feta.
Step 7: In a sealable container, add the olive oil, juice of 1/2 the lemon, dijon mustard, and honey. Shake to mix to make the dressing.
Step 8: Over the lentil salad, pour the dressing and mix. Season the salad with salt and pepper according to taste, mixing after.
NUTRITION FACTS:
Calories: 373kcal | Carbohydrates: 42g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 208mg | Potassium: 890mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3252IU | Vitamin C: 61mg | Calcium: 157mg | Iron: 6mg
Ingredients
- 1 c. dried green lentils - or 1 can cook green lentils
- 1 English cucumber
- 1/3 c. finely chopped red onion
- 2 tomatoes
- 1/2 bunch curly parsley
- 6 mint leaves
- 1/3 c. crumbled feta cheese
- 1/4 c. olive oil
- 1/2 lemon
- 1 tablespoon dijon mustard
- 1 tablespoon honey
Instructions
Step 1: If using your lentils, soak them in water overnight on your kitchen counter. Drain and rinse them the next day. Cook the lentils in boiling water until soft. Alternately, you can prepare them in an Instant Pot set on high pressure for about 5 minutes. After 5 minutes, natural release the pressure. Or simply use canned lentils.
Step 2: Wash the cucumber and finely dice.
Step 3: Peel the red onion and finely chop.
Step 4: Wash the tomatoes, deseed, and dice finely.
Step 5: Wash the parsley, dry, then destalk. For the mint, wash, dry, and chop extra finely.
Step 6: Into a large salad bowl, add the cooked drained lentils, chopped vegetables, and herbs plus the crumbled feta.
Step 7: In a sealable container, add the olive oil, juice of 1/2 the lemon, dijon mustard, and honey. Shake to mix to make the dressing.
Step 8: Over the lentil salad, pour the dressing and mix. Season the salad with salt and pepper according to taste, mixing after.
