Vegetable and Lentil Salad Bowl with Dressing and Spices

This vibrant Vegetable and Lentil Salad Bowl is a wholesome blend of colorful vegetables and protein-packed lentils, drizzled with a zesty dressing. Perfect for a light dinner, it's both nutritious and satisfying, making it an ideal kosher meal option.

Ingredients

• Green lentils - 100 grams
• Carrot - 1 medium, diced
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red bell pepper - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Rinse the green lentils under cold water, then place them in a pot with 300 ml of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender but not mushy.
2. In the last 5 minutes of cooking the lentils, add diced carrots to the pot to blanch them.
3. Once done, drain the lentils and carrots, and let them cool slightly.
4. In a large bowl, combine the cooled lentils, diced cucumber, cherry tomatoes, red bell pepper, red onion, and chopped parsley.
5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
7. If desired, sprinkle crumbled feta cheese on top before serving.
8. Serve chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 25 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• Packed with vitamins and minerals from fresh vegetables, promoting overall health.

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