Lentil Salad
Ingredients
The salad
-
1
cup
dry green or brown lentils
-
4
cups
hot water
-
1
large
red bell pepper
-
1½
cups
seeded, diced English cucumber
-
⅓
cup
chopped red onion
-
¼
cup
chopped parsley
-
¼
cup
chopped cilantro, mint, or basil
-
4
oz
feta, crumbled
The dressing
-
⅓
cup
olive oil
-
3
Tbsp
fresh lemon juice
-
1
tsp
honey
-
1
tsp
dijon mustard
-
1
tsp
minced garlic
-
to taste
salt
Instructions
- Cook lentils in a saucepan with hot water and a few dashes of salt until tender, about 15 to 20 minutes.
- Drain and rinse lentils under cold water, then let cool for at least 15 minutes.
- Prepare the dressing by whisking together olive oil, lemon juice, honey, dijon mustard, minced garlic, and salt to taste in a small bowl.
- Roast the red bell pepper until charred on all sides, then let cool, seed, and chop.
- In a large bowl, toss together the cooled lentils, bell pepper, cucumber, onion, parsley, cilantro, feta, and dressing. Adjust salt if needed.
Nutrition Facts (estimated)
Servings
5
Calories
359
Total fat
20g
Total carbohydrates
32g
Total protein
15g
Sodium
292mg
Cholesterol
20mg
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