Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon (about 3 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a pot, combine with 3 cups of water and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender but firm.
- While lentils cook, chop cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drain cooked lentils and mix them in a large bowl with the chopped vegetables.
- Pour dressing over the salad and toss gently to combine.
- Fold in chopped parsley carefully.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg