Warm Cucumber Tomato Lentil Salad with Balsamic Vinaigret
Elevate your salad game with this Warm Cucumber Tomato Lentil Salad with Balsamic Vinaigrette—a wholesome dish bursting with vibrant colors and bold flavors. Perfectly cooked brown or green lentils form a hearty base, while crisp cucumbers, juicy cherry tomatoes, and zesty red onion add refreshing texture. Tossed in a tangy-sweet homemade balsamic vinaigrette featuring honey or maple syrup, Dijon mustard, and garlic, this salad is the epitome of healthful indulgence. Fresh parsley brings a hint of herbaceous brightness, and optional crumbled feta cheese adds a creamy, savory touch. Ready in just 35 minutes, this warm lentil salad is as versatile as it is satisfying—perfect as a nutritious main or a flavorful side dish.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 3 cups Water
- 1 medium Cucumber
- 1.5 cups Cherry tomatoes
- 0.5 small Red onion
- 0.5 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
Rinse the lentils under running water. In a medium saucepan, combine the lentils and water, and bring to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the lentils are tender but not mushy. Drain and set aside.
While the lentils cook, dice the cucumber and halve the cherry tomatoes. Finely chop the red onion and parsley.
In a small bowl, prepare the balsamic vinaigrette by whisking together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and black pepper.
In a large mixing bowl, combine the cooked lentils, cucumber, cherry tomatoes, red onion, and parsley.
Pour the balsamic vinaigrette over the salad and toss until well combined.
Serve the salad warm. Optionally, top with crumbled feta cheese for added creaminess and flavor.
Enjoy this salad as a main dish or a side for a variety of meals.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 28.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2068 mg | 44% | |
*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.
