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Olivia

Lentil Salad with Cucumber, Tomato & Cranberries

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Lentil salad with cucumber, tomato, and cranberries in a light vinaigrette. A simple Let’s Veg recipe perfect for fresh, satisfying meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mediterranean
Calories: 308
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup green or brown lentils rinsed
  • 3 cups water
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ⅓ cup dried cranberries
  • 2 tbsp fresh parsley or mint chopped (optional)
  • Dressing
  • 3 tbsp olive oil
  • 1½ tbsp lemon juice or red wine vinegar
  • 1 tsp Dijon mustard
  • Salt to taste
  • Black pepper to taste

Equipment

Salad Bowl

Cooking Instructions
 

  1. Bring lentils and water to a boil. Reduce heat and simmer for 20-25 minutes, until tender but not mushy. Drain and cool slightly.
  2. In a large bowl, combine lentils, cucumber, tomatoes, cranberries, and herbs if using.
  3. Whisk dressing ingredients in a small bowl.
  4. Pour dressing over the salad and toss gently.
  5. Taste and adjust seasoning. Serve at room temperature or chilled.

Nutrition

Calories: 308kcalCarbohydrates: 40gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 32mgPotassium: 608mgFiber: 16gSugar: 10gVitamin A: 332IUVitamin C: 13mgCalcium: 49mgIron: 4mg

Notes

Use lentils that hold their shape well
Add toasted nuts or seeds for crunch
Keeps well refrigerated for up to 2 days

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