Green Lentil Salad

 

Green Lentil Salad

Little lentils cook so much faster than their bigger cousin legumes, peas and beans, that we prepare them often!
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer, Left Overs, Lunch, Main Course, Main Dish, Salad, Side Dish, Weekday meals
Cuisine Mediterranean
Servings 6
Calories 227 kcal

Ingredients
  

  • 1 cup green lentils If using smaller lentils, like red or black,cook time is shorter. Older lentils take longer to cook.
  • 1 large bay leaf
  • 1/2 English cucumber diced
  • 1/4 small red onion diced
  • 1/3 cup drained, sun-dried tomatoes
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh parsley
  • 4 cloves garlic finely minced
  • 4 tbsp extra virgin olive oil
  • 4 tbsp freshly squeezed lemon juice (juice of 1 lemon)
  • 1 1/2 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp salt optional

Instructions
 

  • Rinse lentils, place in saucepan with the bayleaf and add 3 cups of water. Bring to a boil, then turn down to simmer and cook until tender for about 25 minutes.
  • While lentils are cooking, heat 2 tbsp olive oil in small frying pan, and saute garlic over low heat stirring with cumin, allspice and pepper, until garlic begins to brown, for about 3 minutes. Remove from heat.
  • Whisk remaining oil with lemon juice.
  • Drain cooked lentils in a colander, rinsing with cold water to cool them.
  • Toss all ingredients together in a large bowl and serve at room temperature.

Notes

Nutrition

Calories: 227kcalCarbohydrates: 26gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 216mgPotassium: 621mgFiber: 11gSugar: 4gVitamin A: 488IUVitamin C: 15mgCalcium: 51mgIron: 4mg
Keyword Green Lentil Salad
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