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pouring lemon dressing over lentil salad
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Lentil Salad

Lentil salad offers a refreshing and delicious way to eat lots of protein and veggies. Mine is seasoned with fresh herbs and a lemon-based salad dressing.
Course Salad
Cuisine International
Keyword lentil salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 373kcal

Ingredients

  • 1 cup dried green lentils or 1 can cooked green lentils
  • 1 English cucumber
  • 1/3 cup finely chopped red onion
  • 2 tomatoes
  • 1/2 bunch curly parsley
  • 6 mint leaves
  • 1/3 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 1/2 lemon
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey

Instructions

  • If you choose to cook your own lentils, soak lentils in abundant water overnight on the kitchen counter. The next day, drain and rinse them. Then cook them either in boiling water on the stovetop until soft or use the Instant Pot 2 minutes on high pressure plus natural pressure release. Else, open your can of lentils and drain and rinse the lentils. (see video)
  • Wash and finely dice cucumber. Peel and finely chop the red onion. Wash and deseed tomatoes, then finely dice. Wash, dry, and destalk parsley and mint and chop extra finely.
  • Add cooked drained lentils, chopped vegetables, and herbs, as well as crumble feta to a large salad bowl.
  • Prepare the dressing by adding olive oil, juice of 1/2 the lemon, dijon mustard, and honey to a sealable container and shake.
  • Pour dressing over lentil salad and give a good mix. Try the salad to see if it needs salt and pepper for your liking and add now, then give another mix.

Video

Nutrition

Calories: 373kcal | Carbohydrates: 42g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 208mg | Potassium: 890mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3252IU | Vitamin C: 61mg | Calcium: 157mg | Iron: 6mg