Photo: Anna Pelzer
Lentil Salad with a Persian Twist
8 ingredients
15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
336
Calories
12g
Protein
14g
Fat
44g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes