Description
My Favorite Crunchy Lentil Salad is a colorful and refreshing dish that combines nutritious ingredients with vibrant flavors. Packed with crunchy vegetables, tender lentils, and a zesty dressing, this salad is perfect for summer picnics or cozy family dinners.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 cup kidney beans (canned or cooked)
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Cook the lentils: Rinse lentils under cold water. In a saucepan, bring lentils and 3 cups of water to a boil. Reduce heat and simmer uncovered for 20-25 minutes until tender but firm. Drain and cool slightly.
- Prepare the veggies: While lentils cook, chop cucumber, cherry tomatoes, red onion, and parsley.
- Combine ingredients: In a large bowl, mix cooled lentils with chopped vegetables and kidney beans. Toss gently.
- Dress the salad: In a small bowl, whisk olive oil and lemon juice. Drizzle over the salad and toss to coat evenly.
- Season: Add salt and pepper to taste.
- Serve & enjoy: Transfer to plates or a serving bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg