Description
A light, flavorful lentil salad perfect for summer meals, packed with proteins and fresh vegetables.
Ingredients
Scale
- 1 cup lentils
- 1 red onion, chopped
- 1 carrot, diced
- 1 celery, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the lentils under cold water and cook them in a pot of boiling water for about 20-25 minutes until tender.
- Drain the lentils and rinse under cold water to stop the cooking.
- In a large bowl, mix the cooked lentils, red onion, carrot, celery, and bell pepper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the lentil salad and mix well.
- Garnish with fresh parsley before serving.
- Serve chilled or at room temperature.
Notes
For serving, pair this salad with grilled meats, fish, or serve as a main dish with fresh cheese or croutons. It can also be a meal bowl with additional raw vegetables or a grain serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg