Ingredients and Weight:
- Lentils, 2 cups (600g)
- Water or vegetable broth, 4 cups (1 liter)
- Tomatoes, 2 cups (500g), diced
- Onions, 1 cup (250g), thinly sliced
- Cucumbers, 1 cup (250g), diced
- Bell peppers, 1 cup (250g), diced
- Carrots, 1 cup (250g), grated
- Parsley, 1/2 cup (50g), chopped
- Lemon juice, 1/4 cup (60ml)
- Olive oil, 1/4 cup (60ml)
- Salt and pepper, to taste
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
Level 2 (Easy)
Preparation Method Steps:
- Rinse lentils in a fine-mesh sieve.
- Place the lentils in a medium saucepan with water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and have absorbed most of the liquid.
- Drain any remaining liquid.
- In a large bowl, combine the lentils, tomatoes, onions, cucumbers, bell peppers, carrots, and parsley.
- Whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the lentil mixture and toss to combine.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10g
- Saturated fat: 2g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
Dish Characteristics:
- Flavorful and refreshing
- Packed with vegetables and protein
- Ideal for a light lunch or dinner
- Easily customizable with different ingredients
User Comments:
- "This salad is the perfect balance of flavors and textures. I love the crunch of the vegetables and the tangy dressing."
- "I used a variety of vegetables in my salad, including zucchini and artichoke hearts. It turned out beautifully!"
- "This salad is so easy to make and always a crowd-pleaser. It's become a staple in my summer meals."
Special Precautions and Tips:
- Use brown lentils for a more nutritious salad.
- Add crumbled feta cheese or shredded mozzarella for a cheesy touch.
- Serve the salad chilled for a refreshing experience.
