Cucumber and Tomato Lentil Salad

Lentils are a great source of plant-based protein and are rich in fiber, making them a nutritious addition to this salad.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Cucumber and Tomato Lentil Salad

Cooking Method: Boiling Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 cup Lentils
• 1 piece Cucumber
• 2 piece Tomato
• 1 small Red onion
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook the lentils according to package instructions. Drain and set aside.
2. Chop the cucumber, tomato, red onion, and fresh parsley.
3. In a large bowl, combine the cooked lentils, chopped vegetables, lemon juice, olive oil, salt, and black pepper.
4. Toss well to combine all the ingredients.
5. Let the salad sit for a few minutes to allow the flavors to meld together.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.