Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (118)
Lentil Salad
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 33%
CARBS 38G39% OF CAL
14G FIBER7G SUGAR17G OTHER
FAT 21G49% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty lentil salad with fresh vegetables, feta, olives, and a bright lemon dressing. Substantial enough for lunch and keeps well for days in the fridge.
mainamericansaladbeansgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 3 garlic cloves (grated)
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning (or za'atar)
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper
- 2½ cups cooked French green lentils (from 1 cup uncooked)
- 3 Persian cucumbers (thinly sliced into half-moons)
- ¾ cup yellow grape tomatoes (halved)
- ½ cup diced red onion
- 4 lacinato kale leaves (stemmed, leaves torn)
- 4 red radishes (thinly sliced)
- Heaping ½ cup crumbled feta cheese
- Heaping ½ cup green olives (pitted and halved)
- ¼ cup chopped fresh parsley
- ¼ cup fresh mint leaves
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 33%
CARBS 38G39% OF CAL
14G FIBER7G SUGAR17G OTHER
FAT 21G49% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 537mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 987mg
- Calcium
- 228mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 537MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.