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Greatest plates · Salad
Best Lentil Salad
A crisp, fresh Mediterranean lentil salad with green lentils, cucumber, red onion, sweet dates, parsley and a bright lemon vinaigrette.
Serves 6Prep 10 minCook 20 minSaladVegan
Containsno known allergens identified
Inspired by a recipe from Downshiftology ↗
Protein 13%Carbs 67%Fat 20%
About 260 kcal a serve — 9 g protein, 45 g carbs, 6 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Cook the lentils
SimmerIn a medium saucepan, add the lentils, water and bay leaf. Bring the water to a boil, then reduce heat to very low, cover the pot and simmer for 16 to 20 minutes. The lentils should be soft but not at all mushy.
In the potSimmer →
16–20 min
Drain and chill
ChillDrain the lentils, discard the bay leaf, and chill them in the fridge for a few minutes until cool.
Add the veg and dates
CombineTip the cooled lentils into a large bowl, then add the finely diced cucumber, red onion, dates and chopped parsley.
In the bowlCombine →
Dress and toss
TossDrizzle the lemon vinaigrette over the top and toss everything together until evenly coated. Serve chilled or at room temperature.
In the bowlToss →
Cook's noteKeep the cucumber, onion and dates in a uniform very small dice so you get a bit of everything in each bite; if meal prepping, slightly undercook the lentils as they soften further in the dressing.
Estimated per serve
260 kcal · 9 g protein · 45 g carbs · 6 g fatestimates, within ~10%
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