The Best Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of cooked lentils, fresh vegetables, feta cheese, and spinach dressed in a bright lemon vinaigrette. Hearty and protein-packed, it works as a light lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups dry green lentils (or 4 1/2 cups cooked/canned)
- 5 cups water
- 1 medium english cucumber, diced
- 1 cup diced small red onion
- 1 medium red bell pepper, seeded and diced small
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta, optional (I used Violife vegan feta)
- 3-4 cups arugula or baby spinach, optional
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons agave
- 2 teaspoons dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- few shakes ground black pepper
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
- 10m
- Cook
- 20m
- Sodium
- 328mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 24mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.