Description
A refreshing and nutritious cold lentil and parsley salad that’s perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup dried green lentils
- 2 cups water
- 1 bunch fresh parsley, chopped
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Rinse the lentils under cold water.
- In a pot, combine lentils and water. Bring to a boil.
- Reduce heat and simmer for 20 minutes until lentils are tender but firm.
- Drain lentils and let them cool.
- In a large bowl, mix cooled lentils, parsley, red onion, and garlic.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Pour dressing over the lentil mixture and toss gently.
- Chill for at least 1 hour before serving.
Notes
- You can add diced cucumber or cherry tomatoes for extra freshness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg