Salad of Lentils and Coriander
Fresh, vibrant, and packed with nutritious flavor, this Salad of Lentils and Coriander is the perfect harmony of wholesome ingredients and zesty dressing. Featuring tender green or brown lentils tossed with crisp red bell pepper, juicy cherry tomatoes, refreshing cucumber, and aromatic red onion, this dish is elevated by the bold, citrusy notes of fresh coriander (cilantro). A simple yet irresistible dressing made with olive oil, lemon juice, ground cumin, and a touch of honey (or maple syrup for a vegan twist) ties everything together beautifully. Ready in just 40 minutes, this versatile recipe makes a satisfying side dish or a light, plant-based main course. Bursting with color, texture, and earthy goodness, this salad is a must-try for anyone seeking healthy and delicious meal ideas. Perfect for meal prep or sharing at gatherings, this recipe delivers a nutritious punch with every bite.
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Recipe Information
Ingredients
- 200 grams Green or brown lentils
- 750 ml Water
- 1 teaspoon Salt
- 1 medium Red bell pepper
- 1 medium Cucumber
- 150 grams Cherry tomatoes
- 1 small Red onion
- 20 grams Fresh coriander (cilantro) leaves
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Honey (or maple syrup for vegan option)
- 0.25 teaspoon Black pepper
Instructions
Rinse the lentils under cold water to remove any debris. Place them in a medium saucepan with 750 ml water and 1 teaspoon salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and let cool to room temperature.
While the lentils cook, prepare the vegetables. Dice the red bell pepper and cucumber into small cubes. Halve the cherry tomatoes. Finely chop the red onion. Roughly chop the fresh coriander leaves.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, honey (or maple syrup), and black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled lentils with the diced bell pepper, cucumber, halved cherry tomatoes, chopped red onion, and coriander leaves.
Drizzle the dressing over the salad and gently toss everything together until well combined.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Serve immediately or chill in the refrigerator for up to 2 hours to allow the flavors to meld together. Serve as a side dish or light main course.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 26.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
