Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup lemon juice
- 1/4 cup pesto
- Salt to taste
- Pepper to taste
Instructions
- Rinse the lentils under cold water.
- In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, parsley, lemon juice, and pesto.
- Toss well to combine and season with salt and pepper.
- Serve chilled or at room temperature, garnished with additional parsley if desired.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg