Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant, protein-packed salad of cooked lentils, fresh vegetables, olives, and herbs in a lemon-olive oil dressing. Earthy and refreshing, works as a light main or sturdy side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup regular brown or green lentils
- ¾ teaspoon fine salt, divided
- 1 small bunch of curly parsley, chopped (about 3/4 cup)
- ½ cup chopped roasted red or yellow bell peppers (jarred or homemade)
- 1/2 cup sliced cherry tomatoes
- ⅓ cup chopped green onion (green and white parts)
- ¼ cup pitted and thinly sliced Kalamata olives
- 2 medium cloves garlic, pressed or minced
- ¼ cup lemon juice
- 2 tablespoons olive oil
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 690mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 50mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 690MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.