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Colourful Lentil Salad
Packed with raw veggies and delicious black lentils, this wholesome lentil salad is a favourite summer dish.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
as a main, or double as a side
Ingredients
For the salad
1 ½
cups
(
265
g
)
black lentils
cooked or canned
1
carrot
½
red pepper
1
stick
celery
½
red onion
For the dressing
2
tbsp
olive oil
2
tbsp
apple cider vinegar
1
tbsp
lemon juice
¼
tsp
salt
or to taste
1
pinch
pepper
or to taste
Instructions
Drain and rinse your cooked or canned lentils.
1 ½ cups black lentils
Dice or finely slice all the vegetables.
1 carrot,
½ red pepper,
1 stick celery,
½ red onion
Mix the dressing ingredients - the olive oil, vinegar, lemon juice, salt and pepper.
If you are using lentils that contain salt already, add extra salt only to taste.
2 tbsp olive oil,
2 tbsp apple cider vinegar,
1 tbsp lemon juice,
¼ tsp salt,
1 pinch pepper
In a salad bowl, combine the lentils, veggies and salad dressing
Notes
To cook dried black lentils:
Rinse and check over to make sure there are no stones
In a saucepan, add the lentils and cover with 3 times the volume of water
Cover with a lid and bring up to a simmer and cook for around 20 minutes until tender
1 can of lentils is approximately equal to 1 ½ cups cooked lentils or ¾ cups dried lentils.
See the post for handy substitution and variation ideas!
Nutrition
Calories:
621
kcal
|
Carbohydrates:
84
g
|
Protein:
37
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
340
mg
|
Potassium:
253
mg
|
Fiber:
32
g
|
Sugar:
4
g
|
Vitamin A:
6117
IU
|
Vitamin C:
52
mg
|
Calcium:
114
mg
|
Iron:
12
mg