Lentil Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Green Lentils
5.30 oz
Cherry Tomatoes
3.53 oz
cucumber
1.77 oz
red onion
3.53 oz
feta cheese
1.77 oz
Black Olives
0.71 oz
fresh parsley
1.01 fl oz
lemon juice
2.03 fl oz
olive oil
1 tsp
Salt
1 tsp
Black pepper
Directions
Step 1
Rinse the lentils under cold water and cook them according to the package instructions.
Step 2
While the lentils are cooking, chop the cherry tomatoes, cucumber, red onion, and parsley.
Step 3
In a large bowl, combine the cooked lentils, chopped vegetables, black olives, and crumbled feta cheese.
Step 4
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
Step 5
Pour the dressing over the lentil salad and toss to coat evenly.
Step 6
Garnish with fresh parsley and serve chilled.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.1764 g | 0.16% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.5292 g | 0.62% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.882 mg | 0.18% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.882 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.2646 mcg | 11.03% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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