Lentil Salad
Ingredients
- 1 cup uncooked lentils green, French green, or brown, rinsed
- 1 English cucumber finely diced
- 1 small red onion finely diced
- 3/4 cup fresh mint leaves chopped
- 1/2 cup sun-dried tomatoes diced and drained
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper freshly ground
Instructions
- In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water or vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, about 20-25 minutes. Once done, drain and rinse under cold water to cool.
- While the lentils cook, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until well combined.
- In a large bowl, add the cooled lentils, diced cucumber, red onion, chopped mint, and sun-dried tomatoes. Pour the dressing over the salad and toss to ensure everything is evenly coated.
- Serve and enjoy.
Nutrition
Calories: 330kcalCarbohydrates: 44gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 328mgPotassium: 1143mgFiber: 18gSugar: 9gVitamin A: 579IUVitamin C: 17mgCalcium: 84mgIron: 6mg
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