Make-Ahead Lentil Salad
Made with green lentils, cucumbers, tomatoes, feta and tossed in a fresh lemon garlic dressing, this make-ahead lentil salad is perfect for lunch and dinner alike!
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings -
Category: Salads -
Cuisine: Vegetarian, Gluten-Free
- Diet: Vegetarian
Category:
Cuisine:Ingredients
Lentil Salad:
- 1 cup Puy or French lentils, dry
- 1 cup cherry tomatoes, quartered
- 1/2 English cucumber, quartered and sliced
- 1/2 red onion, diced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, minced
Dressing:
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 teaspoon Dijon Mustard
- 2 cloves garlic, grated or minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook lentils according to package directions or until tender, approximately 15-17 minutes. Once cooked, strain and rinse under cold water to cool, and set aside.
- While the lentils are cooking, prepare the vegetables and dressing. Chop the tomatoes, cucumber and red onion into bite-size pieces, and mince the parsley.
- In a small bowl or jar, combine the olive oil, lemon juice, mustard, garlic, sea salt and black pepper. Set aside.
- Once the lentils have cooled, combine lentils and vegetables in a large bowl and stir to combine.
- Cover with dressing and toss well to combine and ensure that the salad is well coated with the dressing.
- Sprinkle crumled feta cheese, toss again, and season with additional salt and pepper to taste.
- The salad can be serve immediately or stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 265 calories
- Sugar: 7 grams
- Fat: 17 grams
- Carbohydrates: 25 grams
- Fiber: 7 grams
- Protein: 8 grams
Find it online: https://kaynutrition.com/make-ahead-lentil-salad/