Downshiftology · by Lisa Bryan★ 5.0 (46)
Lentil Salad
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 18%
CARBS 52G76% OF CAL
7G FIBER0G ADDED27G INTRINSIC19G OTHER27G TOTAL SUGAR
FAT 5G16% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, light salad of cooked lentils with fresh cucumber, red onion, sweet dates, and herbs in a bright lemon vinaigrette. Keeps well and is equally good warm or cold.
sidemediterraneansalad🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup lentils
- 4 cups water
- 1 bay leaf
- 1 large cucumber (finely diced)
- ½ red onion (finely diced)
- 1 cup Medjool dates (finely diced)
- 1 small bunch flat leaf parsley
- 1 recipe Lemon Vinaigrette ((I use half in this recipe))
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 18%
CARBS 52G76% OF CAL
7G FIBER0G ADDED27G INTRINSIC19G OTHER27G TOTAL SUGAR
FAT 5G16% OF CAL
0G SAT5G 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
- 10m
- Cook
- 20m
- Sodium
- 130mg
- Total sugar
- 27g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.