Lentil Salad

Kristen O'Dell MS, RD, CDCES
This colorful lentil salad, packed with fresh vegetables and a creamy tahini dressing, is a healthy and delicious option. It's easy to make and perfect for a quick meal or a side dish. Enjoy it fresh, and store any leftovers for up to 4 days!
Prep Time 30 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean, vegetarian
Servings 12 cups
Calories 154 kcal

Ingredients
  

Salad

  • 2 cups uncooked brown lentils
  • 2 red bell peppers, chopped
  • 2 orange bell peppers, chopped
  • 1/2 red onion, chopped
  • 3 mini cucumbers, chopped
  • 1 pint grape tomatoes, chopped

Dressing

  • 1/3 cup olive oil
  • 1 clove minced garlic
  • 1/4 cup tahini
  • 2 tbsp white vinegar
  • juice of 1 lemon
  • 1 tsp cumin
  • 1.5 tsp salt
  • 1 tsp black pepper

Instructions
 

  • Rinse the lentils.
  • In a pot, add lentils and cover with 5 cups of water.
  • Bring to a boil and reduce the heat to medium.
  • Cook for about 20-25 minutes or until lentils are tender.
  • Drain and let cool.
  • In a large bowl, add the cooked lentils, chopped vegetables and parsley. Mix to combine.
  • Add all dressing ingredients (oil, garlic, tahini, white vinegar, lemon juice, cumin, salt and pepper) to a mason jar. Shake well.
  • Pour over salad, toss to combine.
  • Enjoy!

Notes

*If there are any leftovers, store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1cupCalories: 154kcalCarbohydrates: 19gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 309mgPotassium: 151mgFiber: 8gSugar: 2gVitamin A: 4IUVitamin C: 56mgCalcium: 4mgIron: 6mg
Keyword lentil, mediterranean, salad
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