Photo: Anna Pelzer
Refreshing Lentil Salad
16 ingredients
25 min + 30 min
4 servings
openrecipes
"I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes."
Estimated Nutrition (whole recipe, rough)
491
Calories
21g
Protein
21g
Fat
62g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 4 cups water
- salt
- 1 1/4 cups dry lentils
- 2 large cloves garlic, minced
- 2 large roma (plum) tomatoes, seeded and chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1 small green chile pepper, seeded and chopped
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 small carrot, shredded
- 1/2 cup oil-cured black olives
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- 2 hard-cooked eggs, cut in half lengthwise
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