Lentil Salad
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving Size: ~2 cups
  • Calories: 500
  • Fat: 11
  • Saturated Fat: 1.5
  • Carbohydrates: 75
  • Sodium: 310
  • Fiber: 13
  • Protein: 26
  • Cholesterol: 0
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
Dressing
  • 3 tablespoons olive oil
  • 1 lemon, zested
  • ¼ fresh squeezed lemon juice
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh or dried oregano
  • ½ teaspoon salt
  • Pepper to taste

Salad
  • 2 cups dry brown lentils
  • ½ bunch parsley (curly or flat leaf), fine chopped
  • 1 small container grape tomatoes, quartered
  • ½ small red onion, diced
Instructions
  1. Place lentils to cook according to package instructions (about 20 minutes).

While lentils cook:
  1. While the lentils cook, fine chop the parsley, mince the garlic, quarter the grape tomatoes, and dice the onion and add it all to a large bowl. Set aside.
  2. Zest the lemon using a fine grater and add zest to the large bowl. Juice the lemon for the dressing and add to a separate, small bowl.
  3. To the small bowl, add the olive oil, minced garlic, oregano, salt, and pepper (if using). Whisk together and add to the larger bowl. Mix everything together.

After lentils finishing cooking:
  1. Drain lentils and run under cold water to cool them off. Once cool and well drained, add to the large bowl and stir to combine.
  2. Serve immediately or refrigerate.
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