Lentil Salad

This vibrant Moroccan Lentil Salad combines earthy lentils with fresh vegetables and a zesty dressing, creating a nutritious and filling dish. Perfect for a light lunch, it brings the flavors of Morocco to your table in a refreshing and wholesome way.

Ingredients

• Green lentils - 100 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Ground 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 and then place them in a saucepan with 300 ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain and set aside to cool.
2. While the lentils are cooking, prepare the vegetables: chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Place them in a large mixing bowl.
3. Once the lentils have cooled, add them to the mixing bowl with the chopped vegetables.
4. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper. Pour the dressing over the lentil salad and toss well to combine.
5. Gently fold in the chopped parsley and feta cheese, if using. Serve the salad immediately or refrigerate for 30 minutes for the flavors to meld.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Packed with vitamins and antioxidants from fresh vegetables.

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