Lentil Salad
Devashish
A healthy Mediterranean-style lentil salad with fresh vegetables and herbs in a vinaigrette dressing.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Refrigeration 30 minutes mins
Total Time 1 hour hr
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6
Calories 271 kcal
Medium saucepan
Large mixing bowl
For the Salad
- 1 1/2 cup lentils
- 1 bell pepper finely diced
- 1/4 red onion finely diced
- 1 Tablespoon fresh parsley chopped
- 1 Tablespoon fresh cilantro chopped
- 2 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons mayonnaise
- 1 1/2 tsp salt
- 1/2 tsp black pepper fresh-cracked
Add lentils to a medium saucepan with 4 cup of cold water. Bring to a boil, cover, reduce heat and cook for about 15 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
Add lentils to a large mixing bowl. Add remaining ingredients and refrigerate for at least 30 minutes or until completely chilled.
Taste and add additional seasonings, as needed. Serve cold.
Store leftovers in the refrigerator for up to one week.
Calories: 271kcalCarbohydrates: 38gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 1mgSodium: 622mgPotassium: 613mgFiber: 19gSugar: 2gVitamin A: 700IUVitamin C: 29mgCalcium: 33mgIron: 5mg
Keyword healthy, legumes, protein-rich, vegetarian