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Olivia

Lentil Salad with Cucumber, Tomatoes and Parsley

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Lentil salad with cucumber, tomatoes, and parsley for a balanced plant-forward everyday dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: American, Mediterranean
Calories: 249
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup lentils
  • 3 cups water
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
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small soup pot
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Rinse lentils under cold water.
  2. Bring water to a boil in a pot.
  3. Add lentils and reduce heat.
  4. Simmer for 15-20 minutes until tender.
  5. Drain and let cool.
  6. Transfer lentils to a bowl.
  7. Add diced cucumber and cherry tomatoes.
  8. Stir in fresh parsley.
  9. Drizzle with olive oil and lemon juice.
  10. Season with salt and black pepper.
  11. Toss well and serve.

Nutrition

Calories: 249kcalCarbohydrates: 32gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 19mgPotassium: 657mgFiber: 16gSugar: 3gVitamin A: 424IUVitamin C: 17mgCalcium: 50mgIron: 4mg

Notes

Do not overcook lentils to keep texture firm.
Let lentils cool before mixing with vegetables.
Serve chilled or at room temperature.

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