Lentil Salad with a Persian Twist

Lentil Salad with a Persian Twist

1 Review 1 Pic
  • Prep

    15 m
  • Ready In

    30 m
NOOSH
Recipe by  NOOSH

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Review (1)

Rate This Recipe
LilSnoo
3

LilSnoo

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 minced about 7-8 mint leaves. It gave just a slight hint of flavor (barely noticeable), so I added another 7-8 leaves and it was perfect! I highly recommend this addition. It gives the salad such a fresh flavor. I have a hard time getting hubby to eat any sort of salad, and with his first bite he said WOW, this is really good! The only change I made was to use way less red onion than called for. I ended up using about 1/4 onion, since most red onions are huge. Thanks for the recipe NOOSH!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 15 g
  • 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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Curried Lentil Salad

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