
Time
40 minutes
Servings
4
Calories
287
This hearty and nutritious salad combines lentils, fresh vegetables, and a tangy lemon dressing, perfect for a light lunch.
287
cal
13.6g
protein
34g
carbs
11.3g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| green lentils | 1 cups | 170 | 12g | 29g | 1g | |||
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| cherry tomatoes | 1 cups | 7 | 0g | 2g | 0g | |||
| red onion | 0.25 cups | 4 | 0g | 1g | 0g | |||
| parsley | 0.5 cups | 3 | 0g | 0g | 0g | |||
| olive oil | 3 tbsp | 93 | 0g | 0g | 11g | |||
| lemon juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| green lentils | 1 cups | 170 | 12g | 29g | 1g | |||
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| cherry tomatoes | 1 cups | 7 | 0g | 2g | 0g | |||
| red onion | 0.25 cups | 4 | 0g | 1g | 0g | |||
| parsley | 0.5 cups | 3 | 0g | 0g | 0g | |||
| olive oil | 3 tbsp | 93 | 0g | 0g | 11g | |||
| lemon juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
Step 1
Cook lentils in boiling water for about 25 minutes until tender; drain and cool.
Step 2
Chop cucumber, cherry tomatoes, red onion, and parsley.
Step 3
In a bowl, combine lentils and chopped vegetables.
Step 4
Mix olive oil, lemon juice, salt, and pepper in a separate bowl.
Step 5
Drizzle the dressing over the salad and toss to combine.
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