Fresh Lentil Salad

Discover why this Fresh Lentil Salad is a game-changer! Packed with vibrant veggies, creamy feta, and zesty flavors, it’s quick, healthy, and perfect for any occasion.

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Prep Time 15

Cook Time 25

Chilling Time 30

Total Time 1 10

Servings: 4 people

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g green lentils
1 red onion finely chopped
1 carrot diced into small cubes
1 red bell pepper diced
100 g cherry tomatoes halved
50 g feta cheese crumbled
1 small bunch fresh parsley chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
to taste salt and pepper

Equipment

Medium-sized pot for cooking lentils
Sharp knife for chopping veggies
Large mixing bowl for assembling the salad
Small whisk or fork for preparing the dressing

Method

Rinse the lentils under cold water, then cook in unsalted water, bring to a boil, then simmer for 20–25 minutes until tender.
Chop the red onion, carrot, bell pepper, and cherry tomatoes into bite-sized pieces.
Add the cooled lentils to the bowl of chopped veggies, sprinkle in the feta and parsley, then prepare the dressing by whisking olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and gently toss everything together, then serve immediately or chill for 30 minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 10mgSodium: 250mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

Feel free to experiment with substitutions like brown or Puy lentils for green lentils, goat cheese for feta, or add herbs like cilantro or basil. This salad can keep in the fridge for up to 3 days. For best freshness, store dressing separately until serving to avoid sogginess. Elevate the dish with toasted nuts, a squeeze of lemon juice, or freshly grated herbs for added flavor and presentation.

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