Lentil and Fish Salad

This Lentil and Fish Salad is a vibrant Lebanese dish that combines hearty lentils with tender fish, tossed in a zesty lemon dressing. It's a nutritious and refreshing meal perfect for seafood lovers.

Ingredients

• green lentils - 100 grams
• white fish fillets (such as cod or haddock) - 200 grams
• fresh parsley - 30 grams, chopped
• red onion - 1 small, finely chopped
• cherry tomatoes - 150 grams, halved
• cucumber - 1 medium, diced
• olive oil - 2 tablespoons
• lemon juice - 2 tablespoons
• garlic - 1 clove, minced
• salt - to taste
• black pepper - to taste

Steps

1. Rinse the green lentils under cold water and place them in a pot with 300 ml of water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and set aside to cool.
2. While the lentils are cooking, season the fish fillets with salt and pepper. Heat 1 tablespoon of olive oil in a pan over medium heat and cook the fish for about 3-4 minutes on each side until cooked through and flaky. Remove from heat and let it cool slightly before flaking into bite-sized pieces.
3. In a large bowl, combine the cooked lentils, flaked fish, chopped parsley, red onion, cherry tomatoes, and cucumber.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients. Serve immediately or chill before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 40 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 50 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in protein and omega-3 fatty acids from fish, promoting heart health.
• High in fiber from lentils, aiding digestion and maintaining stable blood sugar levels.

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