Lentil salad with lemon
A refreshing and protein-rich salad made with green lentils, crisp herbs, and a zesty lemon dressing. It makes a satisfying lunch or wholesome light dinner. For the best texture, cook the lentils al dente so they keep their shape.
Ingredients
- fresh lemon juice45 ml
- Extra virgin olive oil40 ml
- Garlic2 cloves
Instructions
5 steps- 1
Rinse the green lentils, place them in a pot with plenty of cold water, and bring to a boil. Simmer over medium heat for 20-25 minutes until tender yet firm.
25 min
100°C
- 2
Drain the cooked lentils thoroughly in a fine-mesh sieve, rinse briefly with cool water, and let excess liquid drain completely.
5 min
- 3
In a small bowl, whisk together the fresh lemon juice, lemon zest, extra virgin olive oil, minced garlic, salt, and black pepper until well emulsified.
5 min
- 4
In a large salad bowl, combine the cooled lentils, finely chopped red onion, parsley, and cilantro. Pour the lemon dressing over and toss gently to coat.
3 min
- 5
Let the salad rest for about 10 minutes at room temperature before serving so the lentils absorb the vibrant citrus and herb flavors.
10 min
Nutrition
1 serving ≈ 107 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes