Ingredients
Scale
- 1 cup lentils
- 4 cups water
- 1 large cucumber (finely diced)
- ½ red onion (finely diced)
- 1 cup Medjool dates (finely diced)
- Fresh parsley (for garnish)
- Lemon vinaigrette
Instructions
- Cook lentils: In a medium saucepan, combine lentils, water, and a bay leaf. Bring to a boil, then reduce heat and simmer for about 16-20 minutes until tender but not mushy. Drain and cool.
- Assemble salad: In a large mixing bowl, combine cooled lentils with diced cucumber, red onion, dates, and parsley.
- Dress the salad: Drizzle with lemon vinaigrette and toss gently until well mixed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg