Description
Discover the vibrant flavors of this Lentil Salad, a refreshing and nutritious dish perfect for any occasion. This delightful salad combines crisp cucumbers, sweet Medjool dates, and fragrant fresh herbs, all tossed in a zesty lemon vinaigrette. Ideal for picnics, potlucks, or a quick weeknight dinner, it’s not only packed with protein and fiber but also incredibly easy to prepare in under 30 minutes. The best part? It keeps well in the fridge for up to a week, making it an excellent option for meal prep. Enjoy it on its own as a light meal or serve it alongside grilled chicken or as a filling for wraps.
Ingredients
Scale
- 1 cup lentils
- 4 cups water
- 1 bay leaf
- 1 large cucumber (finely diced)
- ½ red onion (finely diced)
- 1 cup Medjool dates (finely diced)
- Fresh parsley (for garnish)
- Lemon vinaigrette
Instructions
- Cook lentils: In a medium saucepan, combine lentils, water, and bay leaf. Bring to a boil, then reduce heat and simmer for 16–20 minutes until tender yet firm. Drain and chill.
- Assemble salad: In a mixing bowl, combine the chilled lentils with diced cucumber, red onion, dates, and parsley.
- Add dressing: Drizzle with lemon vinaigrette and toss gently until combined.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg