Lentil Salad with a Persian Twist
A refreshing salad made with diced vegetables and lentils, perfect for a side dish or on its own. To add more freshness, add chopped mint to the salad.
Servings per recipe: 6
Calories per serving: 159
Preparation time: 15m
Total cooking time: 30m
Ingredients:
- 1 (15 ounce) can lentils, drained and rinsed
- 1 red onion, diced
- 2 tomatoes, diced
- 2 small cucumbers, diced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- salt and ground black pepper to taste
Directions:
- 1 Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes.
Nutrion facts:
| Total Fat | 9.2g | 14% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 86mg | 3% |
| Potassium | 211mg | 6% |
| Total Carbohydrates | 15g | 5% |
| Dietary Fiber | 6g | 24% |
| Protein | 5.3g | 11% |
| Sugars | 4g | |
| Vitamin A | 400IU | |
| Vitamin C | 10mg | |
| Calcium | 18mg | |
| Iron | 0mg | |
| Thiamin | 0mg | |
| Niacin | 0mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 14mg | |
| Folate | 14mcg |
