Ingredients
1 cup brown lentils, rinsed
1 medium cucumber, finely chopped
2 cups fresh parsley, chopped
1 small red onion, finely diced
1 large tomato, chopped
Zest and juice of 2 lemons
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Optional: chopped mint or dill
Instructions
Rinse lentils and boil in water until tender (~12-15 minutes). Drain and cool.
Finely chop cucumber, parsley, red onion, and tomato.
In a large bowl, combine cooled lentils, chopped vegetables, and herbs.
In a separate bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper.
Pour dressing over the lentil mixture, toss to coat evenly.
Let sit for 15–20 minutes for flavors to meld, then serve chilled or at room temperature.
Notes
For a crunchier texture, use red onion instead of white.
Store in an airtight container in the refrigerator for up to 2 days.
Add toasted pine nuts or chickpeas for extra texture.
Resting the salad enhances flavor absorption into lentils.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Boiling & Chopping
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg