• 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 tsp Dijon mustard
  • 1/4 tsp salt, or to taste
  • Freshly ground pepper, to taste
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 2-15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 cup diced seedless cucumber
  • 1/2 cup finely chopped red onion


Whisk lemon juice, red wine vinegar, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil.
Add lentils, bell pepper, cucumber and onion; toss to coat.

Makes 8 servings
Serving Size: ¾ cup


Calories 135
Fat 3.6g
Saturated Fat 0.5g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 0mg
Sodium 285mg
Potassium 75mg
Carbohydrate 18.4g
Fiber 6.7g
Sugar 3.1g
Protein 7.2g

Modified from