Lentil Salad with a Persian Twist

Lentil Salad with a Persian Twist

8
NOOSH 1

"A refreshing salad made with diced vegetables and lentils, perfect for a side dish or on its own. To add more freshness, add chopped mint to the salad."

Ingredients

30 m {{adjustedServings}} servings 159 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes.
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Reviews

8
  1. 9 Ratings

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A very tasty salad. I LOVE persian food and I love lentils, so I was excited to try this combo. I went with NOOSH's suggestion to add fresh mint. I wasn't sure how much to add so at first I minc...

Excellent! I have to admit to a couple of changes due to dietary requirements. I did not use canned lentils..I cooked my own to the tenderness I prefer and I used scallions instead of red onio...

Excellent use of fresh cucumbers from my garden. Next time, I might add garbanzo beans and some kalamata olives to it for a little more flair. Nice summer salad. Thanks!