Simple Lentil Salad (So Good!)
329kcal
Ingredients
- 400 g tin green lentils or 1 cup dried lentils
- 1 small red onion ~1 cup, diced
- 3 mini cucumbers ~1 cup, diced
- 100 g feta crumbled
- ½ cup pomegranate seeds
- 1 red bell pepper diced
- 20 g fresh parsley chopped
Dressing
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 garlic clove minced
- 1 teaspoon oregano
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Method
- If you’re using dried lentils, first cook them according to the package instructions.400 g tin green lentils
- Next, add all of your salad ingredients to your salad bowl/serving platter.1 small red onion, 3 mini cucumbers, 100 g feta, ½ cup pomegranate seeds, 1 red bell pepper, 20 g fresh parsley
- Mix up the dressing in a small jar and shake well, then drizzle over the lentil salad.2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp honey, 1 garlic clove, 1 tsp oregano, 1 tsp dijon mustard, Salt and pepper
- Use two spoons to gently toss together the salad.
- Taste, and adjust any seasonings required, then serve!
Nutrition
Serving1gCalories329kcalCarbohydrates39gProtein15gFat14gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol22mgSodium312mgPotassium886mgFiber12gSugar15gVitamin A1638IUVitamin C58mgCalcium202mgIron5mg
Notes
Let the salad sit for 10-15 minutes after dressing so the flavors meld.
If you’re making this ahead of time or meal prepping it for the week, keep the dressing separate until just before serving to prevent sogginess.
Use a good quality red wine vinegar and extra virgin olive oil - it really lifts the whole dish.
If you’re making this ahead of time or meal prepping it for the week, keep the dressing separate until just before serving to prevent sogginess.
Use a good quality red wine vinegar and extra virgin olive oil - it really lifts the whole dish.