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Lentil and Veggie Salad

Lentil and Veggie Salad: 30-Minute Power Meal That Saves Lunch

A nutritious and flavorful lentil and veggie salad packed with protein, fiber, and fresh vegetables. Perfect for a light lunch or a healthy side dish.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup dried green or brown lentils, rinsed
  • 2 cups water
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 carrot, grated
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions

  1. Cook lentils in water until tender, about 20 minutes. Drain and let cool.
  2. In a large bowl, combine cooled lentils, cucumber, bell pepper, carrot, red onion, and parsley.
  3. In a small bowl, whisk olive oil, lemon juice, cumin, salt, and pepper.
  4. Pour dressing over the salad and toss gently to combine.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

  • For extra crunch, add toasted nuts or seeds.
  • Keeps well in the fridge for up to 3 days.
  • Substitute lime juice for lemon if preferred.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: lentil salad, veggie salad, healthy salad, Mediterranean salad, protein-packed salad