Simple Lentil Salad Recipe
This simple salad of cooked lentils tossed with red wine vinegar, olive oil, scallions and parsley is great for both vegans and vegetarians.
Servings: 6
Equipment
Ingredients
- 1 cup lentils, rinsed
- 1 tablespoon red wine vinegar, plus more to taste
- Salt to taste
- Fresh-ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 1/4 cup thinly sliced scallions, or 3 tablespoons finely diced shallot
- 3 tablespoons chopped parsley
Instructions
- Place the lentils in a saucepan and cover with water by 3 inches. Bring to a boil and then lower heat to a gentle simmer and cook until the lentils are tender all the way through (adding more water if necessary), about 30 minutes.
- Drain and reserve 1/2 cup of the cooking water.
- Place the drained lentils in a bowl and toss with vinegar and salt and pepper to taste. Let sit for 5 minutes. Taste and add more salt and/or vinegar if needed.
- Add olive oil, scallions and parsley and stir gently to combine well.
- If the lentils seem dry and are hard to stir, loosen them with a little bit of the reserved cooking water.
Notes
Serving size: 1/2 cup
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Lentil Salad Recipe Variations
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Lentil Salad Recipe Variations
- Add 1/2 cup diced cucumber
- Add 1/4 cup diced sweet red pepper
- Garnish with 1/2 cup crumbled goat or feta cheese
- Add 3 ounces lean cooked chicken breast, salmon, etc.
Nutrition
Serving: 1/2 cup | Calories: 176kcal | Carbohydrates: 19.7g | Protein: 8.4g | Fat: 7.4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 329mg | Fiber: 9.9g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 3mg