Nutritious Lentil Salad Recipe - Allrecipes.com
Nutritious Lentil Salad Recipe
  • READY IN ABOUT hrs

Nutritious Lentil Salad

Recipe by  

"This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!"

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Ingredients Edit and Save

Original recipe makes 14 servings Change Servings
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Directions

  1. Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
  2. In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2004

You have to love lentils to really like this recipe. I took it to a barbeque tonight for a vegetarian friend and got lots of compliments on it. It is excellent either at room temperature or cold, right from the refrigerator. Thank you for a very good recipe. Will make this again.

 
Most Helpful Critical Review
May 05, 2004

This salad is just okay, kinda bland. It's missing something, but I couldn't figure out what.

 

21 Ratings

Aug 07, 2008

i made this for a pinic which had a very broad spectrum of goers, and had none of the salad left to bring home so it was definatly a hit. i did add a bit of sea salt and some red wine vinegar because it was a bit bland tasting. will be making this again, possibly with the addition of cucumber and feta cheese to help kick up the flavor.

 
Apr 20, 2004

Did I read 2 cups of chopped green olives?? I only added 1 cup but I hand picked most of it out, and I love green olives! I give this recipe 3 stars because I think it has potential (if you are a big lentil fan.)I will try it again using 1/2 cup green olives and maybe 1/2 cup sliced black olives for color and taste contrast.

 
Jul 03, 2007

Like other reviewers, I modified the base recipe a bit, addding cilantro, black olives (in addition to the green ones) and a diced cucumber. I also substituted (half) a red onion for the called-for white onion. The recipe seems to be widely variable...I was thinking some peanuts, cashews, or pistachios thrown in might be good next time. The salad only improves with age, by the way!! Yium!

 
May 09, 2011

I really liked this recipe - it's so quick and easy to prepare! I added some celery and grated carrot which added some variety and extra colour!

 
Aug 12, 2009

Great basic recipe. I went with the other reviewers additions, plus more. I love onions, so I put a generous amount of that, fresh cilantro, red bell peppers, cucumbers, chopped jalapenos from a jar and chipolte Tabasco sauce. Yummy! Yummy!!!

 
Mar 12, 2009

This was the first time I cooked with lentils (which is odd because I love them!). This salad was nice and different. I halved the recipe and it still made a large amount. I cut the olives down by 1/4 and it was plenty salty/tangy. I added Feta cheese on top. My hubby really liked this salad too!

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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