Lemon and Herb Lentil Salad Recipe
A vibrant vegan lentil salad tossed in a lemon-herb vinaigrette, packed with fresh flavor, fiber, and no emotional manipulation—unlike your last date.
Ingredients
- Green or brown lentils – 1 cup dry
- Water – 3 cups
- Cherry tomatoes halved – 1 cup
- Cucumber diced – 1 cup
- Red onion finely chopped – ¼ cup
- Fresh parsley chopped – ½ cup
- Fresh mint chopped – ¼ cup
- Olive oil – 3 tablespoons
- Fresh lemon juice – 2 tablespoons
- Dijon mustard – 1 teaspoon
- Garlic minced – 1 clove
- Salt – ½ teaspoon adjust to taste
- Black pepper – ¼ teaspoon
Instructions
- Rinse lentils under cold water like you're washing off poor life choices.
- Add lentils and water to a saucepan. Bring to a boil, then simmer uncovered for 18–20 minutes until tender but not mushy.
- Drain and cool lentils. Let them chill while you chop veggies and question your life decisions.
- In a bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper until smooth and fancy-looking.
- In a large bowl, combine lentils, tomatoes, cucumber, onion, parsley, and mint. Toss gently like your ex's apologies.
- Pour dressing over salad and mix well. Let it sit for 10 minutes so flavors mingle like coworkers at mandatory happy hour.
- Serve chilled or at room temperature. It slaps either way.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 37 g
- Fiber: 13 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Folate: 35%
- Vitamin C: 12%
- Magnesium: 18%
- Vitamin A: 10%
Additional Notes/Tips
- Add avocado for creaminess or quinoa for bonus texture if you're feeling extra.
- Store leftovers in the fridge for up to 3 days—if you don’t eat it all first.
- Make the dressing in bulk and use it to spice up sad weekday meals.