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Lemony Lentil Salad


1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon 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: 3/4 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 EatingWell.com


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