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Kate Conner: "Delicious. I served lentils warm with veggies coo…" Read More
12Ingredients
15Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 14 oz. lentils (your choice, rinsed and drained, 400 g)
- 1/4 cup red onion (35 g)
- 1/4 cup red bell pepper (35 g)
- 1/4 cup green bell pepper (35 g)
- 1/4 cup carrots (40 g)
- 1/4 cup cucumber (40 g)
- 6 cherry tomatoes
- 2 handfuls fresh parsley (40 g)
- 1/2 lemon
- 2 Tbsp. extra virgin olive oil
- 1 tsp. sea salt
- black pepper (to taste)
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Reviews(11)
Kate Conner 7 months ago
Delicious. I served lentils warm with veggies cool. I also added a splash of balsamic vinegar. Even my non-veggie eaters loved it
Basia 2 years ago
Pretty tasty, I added a bit more salt (personal preference) I cooked my own lentils vs canned. My lentils came out a little mushy (totally my fault), but the crunch of the rest of the ingredients made it not noticeable. Definitely making again
Susan Strahosky 3 years ago
I made this with lentils that I sprouted first. Fresh and delicious. I also used cilantro instead of parsley.
Chandra 3 years ago
Great salad, I added some Apple cider vinegar & red wine vinegar, some extra seasoning...delicious. I think it will be even better tomorrow after marinating all night. Great healthy side dish with lots of fiber!
Esraa Rashwan 4 years ago
It is so good and quick. Actually one plate made me full. I definitely gonna do it again.
Ryan Youells 4 years ago
definitely a side dish, not a meal. it was pretty good though - even my dad, who hates veggies and any meal without meat, enjoyed it! but it's far too light as a meal.
Francesca Raffo 4 years ago
simple and great, added a bit of galic salt, balsamic vinager and olive oil
Soumi 5 years ago
Really great recipe, easy to make and can use any vegetables you have. I’m trying to eat healthier and I really loved it, thank you 🙏 👍😋
Lisa As 6 years ago
I liked it , didn’t have all the vegetables home ( no carrots & no cucumber) but it did still taste great !