Lentil Salad

Lentil Salad
Photo Credit: Peter Papoulakos.
Summary

There’s no need to soak dry lentils before cooking. That makes this quick recipe ready in just 20 minutes.

  • Prep time
    20 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Gluten-Free Lunch Quick & Easy Salads Sides Vegetarian High in Fiber Low Sodium Veggie Rich Mediterranean
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 170

  • Total Fat 7g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 21g
    • Dietary Fiber 8g
    • Total Sugars 3g
  • Protein 9g
  • Potassium 440mg

Choices/Exchanges: 1 1/2 Starch, 1 Lean protein, 1/2 Fat

Gluten-Free Lunch Quick & Easy Salads Sides Vegetarian High in Fiber Low Sodium Veggie Rich Mediterranean
Ingredients

Ingredients

  • lentils (sorted and rinsed)
    1 cup
  • water
    3 cup
  • garlic (sliced in half)
    1 clove
  • green onion (sliced)
    1
  • green pepper (diced)
    1/2 cup
  • grape tomatoes (halved)
    1 cup
  • Juice of 1 lemon
    1
  • olive oil
    3 tbsp
  • black pepper
    1/4 tsp
  • parsley (dried)
    1/4 tsp
Directions

Directions

  1. Combine lentils, water and garlic in a pot over medium heat. Simmer for 15 minutes until the lentils are tender. Drain lentils and run under cold water. Discard the garlic.

  2. While the lentils are cooking, whisk together the dressing ingredients.

  3. In a salad bowl, add lentils, green onion, green pepper and tomatoes. Drizzle dressing over lentils and mix to combine. Refrigerate until serving.

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