Lentil Salad

This Turkish Lentil Salad is a vibrant and nutritious dish, packed with protein and bursting with fresh flavors. It's perfect as a light meal or a hearty side, showcasing the delightful combination of lentils, vegetables, and zesty herbs.

Ingredients

• Red lentils - 150 grams
• Cucumber - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, finely chopped
• Bell pepper (red or yellow) - 50 grams, diced
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon

Steps

1. Rinse the red lentils under cold water until the water runs clear.
2. In a pot, combine the rinsed lentils with 500 ml of water and bring to a boil.
3. Reduce the heat and simmer for about 15-20 minutes, or until the lentils are tender but not mushy.
4. Once cooked, drain any excess water and let the lentils cool.
5. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, diced bell pepper, parsley, and mint.
6. Add the cooled lentils to the bowl and mix gently.
7. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin powder.
8. Pour the dressing over the salad and toss until well combined.
9. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 300
• Protein: 16 g
• Carbs: 40 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in protein, aiding muscle repair and growth.
• Rich in fiber, supporting digestive health.

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