Jody's Lentil Salad

Elevate your salad game with Jody's Lentil Salad, a vibrant and protein-packed dish that's as wholesome as it is delicious. This Mediterranean-inspired recipe combines tender green or brown lentils with crisp cucumber, sweet cherry tomatoes, and crunchy red bell pepper for a medley of textures and flavors. A zesty homemade vinaigrette, featuring olive oil, lemon juice, red wine vinegar, and a hint of cumin, ties everything together beautifully. Toss in fresh parsley for a pop of herby brightness and optional crumbled feta cheese for a creamy, tangy touch. Ready in just 35 minutes, this nutritious lentil salad is perfect as a light lunch, a make-ahead dinner, or a flavorful side dish at your next gathering. Serve it chilled or at room temperature for a satisfying meal that's sure to impress!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Green or brown lentils
• 3 cups Water
• 1 teaspoon Salt
• 1 cup Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red bell pepper, diced
• 0.25 cup Red onion, finely chopped
• 0.25 cup Fresh parsley, chopped
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Red wine vinegar
• 1 clove Garlic, minced
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground cumin
• 0.5 cup Feta cheese, crumbled (optional)

Directions

Step 1

Rinse the lentils under cold water, removing any debris or damaged pieces.

Step 2

In a medium saucepan, combine the lentils, water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes, or until the lentils are tender but not mushy.

Step 3

Drain the cooked lentils and rinse them under cold water to stop the cooking process. Set aside to cool.

Step 4

While the lentils cool, prepare the vegetables: dice the cucumber, red bell pepper, and red onion, and halve the cherry tomatoes. Chop the fresh parsley.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, remaining 1/2 teaspoon of salt, black pepper, and cumin to create the vinaigrette.

Step 6

In a large mixing bowl, combine the cooled lentils, cucumber, cherry tomatoes, red bell pepper, red onion, and parsley. Pour the vinaigrette over the mixture and toss well to combine.

Step 7

If using, gently fold in the crumbled feta cheese for a creamy, tangy finish.

Step 8

Taste the salad and adjust seasoning if necessary. Let the salad sit for 10-15 minutes to allow the flavors to meld together.

Step 9

Serve the lentil salad chilled or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1721.6g)

Amount per serving	% Daily Value*
Calories	1104.7

Total Fat 72.3g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 106.8mg	0%
Sodium 3791.7mg	0%
Total Carbohydrate 77.6g	0%
Dietary Fiber 23.8g	0%
Total Sugars 20.6g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 915.7mg	0%
Iron 14.1mg	0%
Potassium 2417.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 15.1%

Carbs: 27.4%