Ensalada de Lentejas

Ensalada de Lentejas is a vibrant and nutritious Mexican lentil salad, featuring a delightful mix of fresh vegetables and a zesty lime dressing. This dish is not only filling but also packed with protein and fiber, making it a perfect vegan option for any meal.

Ingredients

• Lentils - 150 grams
• Water - 500 ml
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Bell pepper (any color) - 100 grams, diced
• Cilantro - 30 grams, chopped
• Lime juice - 30 ml
• Olive oil - 15 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the lentils under cold water and add them to a saucepan with 500 ml of water.
2. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender.
3. While the lentils are cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and cilantro.
4. Once the lentils are cooked, drain any excess water and let them cool for a few minutes.
5. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, bell pepper, and cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
7. Pour the dressing over the salad and toss gently to combine all ingredients.
8. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 46 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in protein and fiber, supporting muscle health and digestion.
• Rich in antioxidants from vegetables, promoting overall health.

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