Lentil Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold Mediterranean salad of cooked lentils with tomatoes, cucumber, peppers, and fresh herbs dressed in lemon-olive oil vinaigrette. Fresh, filling, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup uncooked lentils- French lentils, black lentils, brown lentils (2 ½ cups cooked)
- 1 pint cherry tomatoes- or grape tomatoes, sliced in half, about 2 cups
- 1 English cucumber- or Turkish cucumber, diced, about 2 cups
- 1 bell pepper- yellow or red, diced
- ¼ cup red onion, very finely diced
- 1 bunch flat-leaf parsley, chopped
- ¼- ½ cup fresh mint, chopped
- 2 garlic cloves, grated or finely minced
- ¼ cup extra virgin olive oil
- 1 large lemon, zest and juice
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
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
- 315mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.