Lemony Lentil Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 1/2 cups dry lentils
  • 4 tablespoons olive oil
  • 2 lemons juiced
  • 2 large yellow bell peppers seeded and chopped
  • 1 large cucumber seeded and chopped
  • 4 scallions chopped (only the light green and white parts)
  • 1 cup black olives pitted
  • 1 cup halved cherry tomatoes
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh dill
  • 1 cup crumbled goat cheese


  • In a medium sauce pan, add lentils and cover with water. Over medium heat cook lentils 20 to 25 minutes until fork tender. Drain.
  • In small bowl, add olive oil and lemon juice and stir to combine.
  • In a large bowl, add lentils, peppers, cucumbers, scallions, olives, tomatoes, sea salt and freshly ground pepper to taste, dill, lemon vinaigrette and top with goat cheese.


SERVING SUGGESTION: Baked butternut squash.
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure lentils and black olives are gluten free.
NUTRITION: 384 Calories; 19g Fat (42.7% calories from fat); 21g Protein; 36g Carbohydrate; 17g Dietary Fiber; 20mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.
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