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High-Protein Lentil Salad

A vibrant and nutritious salad combining crunchy vegetables and hearty lentils, perfect for family gatherings or simple dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Lentils and Base Ingredients
  • 1 cup lentils, rinsed Use green or brown lentils.
  • 2 cups water
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

Cooking the Lentils
  1. Rinse the lentils thoroughly. In a pot, combine lentils and 2 cups of water. Bring to a boil, then simmer for 15-20 minutes until tender but firm. Drain excess water and let cool.
Preparing the Vegetables
  1. Chop cherry tomatoes, cucumber, bell pepper, red onion, and parsley using a sharp knife for clean cuts.
Combining Ingredients
  1. In a large mixing bowl, combine cooled lentils and chopped vegetables.
Dressing the Salad
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat evenly.
Final Touches
  1. Taste and adjust seasoning as needed. You can serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.

Notes

For a vegan option, consider adding nutritional yeast for extra protein. Store in an airtight container in the fridge for 4-5 days. Overcooked lentils can become mushy, so monitor cooking time closely.