mediterranean lentil salad
This Mediterranean lentil salad recipe is both quick and easy. It tastes fresh with a hint of lemon juice. Make it for an easy weeknight dinner or use it as a meal prep option for a quick on the go lunch.
Servings: 6 servings
Ingredients
- 1 cup brown lentil uncooked
- 1/2 cup curly parsley chopped
- 1/2 cup red onion chopped
- 1/3 cup jalapeños chopped
- 2 tbsp olive oil
- 3-4 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- First, start by cooking the lentils according to the package directions. If you are using brown lentils, bring 3 cups of water to a boil in a large pot, add in the lentils and boil them in there for 20-25 minutes or until the lentils are tender. Drain the lentils and set them aside to cool.
- Add in the lentils to a bowl, then the parsley, the red onion, as well as the jalapeños. Top everything with the olive oil, lemon juice, salt and pepper. Give it a good stir until combined and serve.
- This salad can be enjoyed immediately or can be stored n the fridge in an airtight container for up to 4 days.
Nutrition
Calories: 165Calories | Carbohydrates: 22g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 373mg | Fiber: 10g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 3mg
