Refresh Your Plate with Crunchy Lentil Salad Delight

Enjoy this Crunchy Lentil Salad packed with vibrant vegetables and lentils for a light, nutritious meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup dried green lentils The base protein source.
1 medium red bell pepper Adds crunch; can substitute.
1 cup red grapes Yields sweetness; can substitute.
1 medium cucumber Provides refreshment.
2 cups kale Can substitute with spinach or arugula.
0.5 cup roasted hazelnuts Nutty crunch; walnuts or pecans can substitute.

For the Dressing

1 tablespoon lemon zest Enhances brightness.
1 tablespoon lemon juice Use fresh for best flavor.
1 teaspoon fresh oregano Adds herbal notes.
3 tablespoons olive oil Base of the dressing.
1 clove garlic Minced for depth.
to taste salt Enhances flavor.
to taste black pepper Enhances flavor.

Equipment

Saucepan
Mixing Bowl
baking sheet
Small bowl

Method

Step-by-Step Instructions

Rinse lentils under cold water. Boil with 3 cups of water and a pinch of salt for 18-20 minutes, then cool.
Chop bell pepper, slice cucumber, and prepare kale and grapes. Toast hazelnuts if not pre-roasted.
Whisk lemon zest, lemon juice, oregano, olive oil, and minced garlic together, seasoning to taste.
Combine cooled lentils with all vegetables and hazelnuts. Pour dressing over and toss together.
Serve immediately or refrigerate for up to 3-4 days.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This salad is perfect for meal prep; store the dressing separately to maintain freshness.

Tried this recipe?

Let us know how it was!