Description

This Low-Carb Lentil Salad offers a refreshing solution by combining earthy, protein-rich lentils with vibrant vegetables and a zesty vinaigrette, designed to support blood sugar stability and gut health.

Ingredients

Scale

1 cup Dry Black or French Green Lentils
1 medium English Cucumber, diced
1 large Red Bell Pepper, finely chopped
1/4 cup Red Onion, minced
1/2 cup Fresh Parsley and Mint, chopped
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Monk Fruit Sweetener or Maple Syrup (Optional)
Sea Salt and Black Pepper, to taste

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Instructions

Rinse the dry lentils under cold water and check for debris
Cook the lentils in a pot with three cups of water, bringing to a gentle boil. Reduce heat and simmer for 15-20 minutes until tender
Drain and rinse the cooked lentils under cold water to stop the cooking process
Dice cucumber, bell pepper, and onion while the lentils cool. Chop herbs finely
Whisk together olive oil, lemon juice, salt, pepper, and sweetener in a small bowl
In a large bowl, combine lentils, vegetables, and herbs. Pour dressing over and toss gently
Let the salad marinate for at least 15 minutes before serving

Notes

Cooking lentils in vegetable broth enhances flavor.

Cool lentils completely before mixing with fresh herbs to prevent wilting.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 1 g
Sodium: varies (to taste)
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 12 g
Protein: 10 g
Cholesterol: 0 mg