Black Lentil and Vegetable Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.7 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 10.8 g
  • Protein: 14.6 g

View full nutritional breakdown of Black Lentil and Vegetable Salad calories by ingredient


Introduction

Great vegetarian dish, easy to digest! :) Great vegetarian dish, easy to digest! :)
Number of Servings: 4

Ingredients

    - 1 cup black lentils
    - 1 yellow bell pepper, diced
    - 2 tomatoes, seeded and diced
    - 1 cucumber, diced
    - 1 small bunch mint, finely chopped
    - 1 tbsp parsley, finely chopped
    - Sea salt & pepper to taste
    - Juice of 1 1/2 lemons
    - bay leaf

Tips

- add olive oil for more dressing (optional)


Directions

Place lentils, water, salt and bay leaf in a pot and bring to a boil. Reduce heat to a simmer and cook until lentils are sender but not mushy (20 - 25 mins). Strain lentils and transfer to a bowl of ice cold water and cool. Let cool completely, then drain and put in a large bowl.

Add pepper, tomatoes, cucumber and herbs to lentils. Gently stir to combine, taking care not to mash the lentils. Drizzle with lemon juice and season with salt and pepper to taste. Mix well, taste and adjust seasoning. Serve over salad greens if desired.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user OKMEGAN.