This simple healthy lentil salad recipe is a great one to make for batch lunches during the week. It’s just an easy filling lunch full of fresh flavor. You can eat it buy itself or bulk it up with some chopped spinach, which is what I like to do. If you have the time to cook the lentils in advance, this salad comes together extra quick. Otherwise, you can just chop everything else while the lentils simmer on the stovetop.

Simple Healthy Lentil Salad Recipe

Serves 4

Ingredients

2 – 2 1/2 cups prepared black lentils, cooled – 1 cup dried lentils yields about 2 1/2 cups cooked

1 large cucumber, diced small

1 large red pepper, diced small

1/2 cup red onion, finely chopped

small handful parsley and/or mint, chopped- optional, but adds a lot when you have on hand

1 garlic clove, minced

1 1/2 lemons, juiced – or zest and juice 1 organic lemon

1/2 tsp sea salt, or to taste

ground pepper, to taste

1-2 avocados, sliced

chopped spinach to mix in, optional

Instructions

Add your prepared and cooled lentils, diced cucumber, red pepper, red onion, herbs if using, garlic, lemon juice, sea salt and ground pepper to a large mixing bowl. Stir everything together well. Let it sit and marinate in the fridge or serve right away topped with sliced avocado. ENJOY!

Optional: Mix in chopped spinach or kale.

Riane’s Tidbits – Simple Lentil Healthy Salad

How To Cook Lentils

Follow the back of your lentil package. However, if you have loose lentils in a canister: Rinse 1 cup of dried lentils in a fine mesh strainer. Toss out any odd looking ones. Add the 1 cup of rinsed lentils with 3 cups of water to a saucepan on the stove. Bring to a good simmer with the lid tilted for 25-30 minutes. Taste to see if they are done. Drain any excess water (if there is any) when they are done.

I like to let the lentils cool before using them in the recipe. Sometimes I make them the night before and store them in the fridge so that they are all ready to go.

Fresh Herbs

Parsley and mint taste so delicious with lentils and they really add a lot to this salad. When I have them on hand, they always get added in. However, there are many times I make this without fresh herbs and it’s still great.

Lemon

Lemons vary in size and taste. You can always juice 1 lemon, taste it and see if you want more lemon. I don’t always buy organic lemons, but when I do, I will zest them too.

Dates

If you want something sweet added to the salad, you could always chop up a few medjool dates really small.

If you found any recipes to inspire you in the kitchen, tag me @herhealthystyle on Instagram so I can see your delicious creations! xx Riane

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Simple Healthy Lentil Salad Recipe

This simple healthy lentil salad recipe is a great one to make for batch lunches during the week. It's just an easy filling lunch full of fresh flavor. You can eat it buy itself or bulk it up with some chopped spinach. If you have the time to cook the lentils in advance, this salad comes together extra quick. Otherwise, you can just chop everything else while the lentils simmer on the stovetop.

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Servings: 4

Ingredients Method Notes

Ingredients

2 – 2 1/2 cups prepared lentils cooled – 1 cup dried lentils yields about 2 1/2 cups cooked, black, brown or green lentils work in this recipe
1 large cucumber diced small
1 large red pepper diced small
1/2 cup red onion finely chopped
small handful parsley and/or mint chopped- optional, but adds a lot when you have on hand
1 garlic clove minced
1 1/2 lemons juiced – or zest and juice 1 organic lemon
1/2 tsp sea salt or to taste
ground pepper to taste
1-2 avocados sliced
chopped spinach to mix in optional

Method

Add your prepared and cooled lentils, diced cucumber, red pepper, red onion, herbs if using, garlic, lemon juice, sea salt and ground pepper to a large mixing bowl. Stir everything together well. Let it sit and marinate in the fridge or serve right away topped with sliced avocado. ENJOY!
Optional: Mix in chopped spinach at serving time.

Notes

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

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