Lentil Salad with Sunflower Kernels

Lentils are one of the oldest cultivated crops and have been a staple in diets around the world for thousands of years.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Lentil Salad with Sunflower Kernels

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

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• ¹⁄₂ cup Sunflower Kernels
• ¹⁄₂ cup Cherry Tomatoes
• ¹⁄₂ cup Cucumber
• ¹⁄₄ cup Red Onion
• ¹⁄₄ cup Fresh Parsley
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper

Instructions

1. Cook the lentils according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooked lentils, sunflower kernels, cherry tomatoes, cucumber, red onion, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
4. Pour the dressing over the lentil mixture and toss to combine.
5. Let the salad rest for 10 minutes to allow the flavors to meld.
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 4g

Protein 12g24%

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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.