Lemony Lentil Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh basil
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • 1/3 cup olive oil
  • 4 cups cooked lentils
  • 1 cup grated Parmesan cheese
  • 1 medium red bell pepper seeded, deribbed and chopped
  • 1 cup peeled and chopped cucumbers
  • 1/2 cup finely chopped red onion


  • DO AHEAD TIP: Cook lentils for tomorrow night’s meal. In a large bowl, whisk together the lemon juice, basil, mustard, salt and pepper. Gradually add oil. Add lentils, cheese, bell pepper, cucumber and onion. Toss to coat.


Per Serving: 338 Calories; 17g Fat; 18g Protein; 31g Carbohydrate; 11g Dietary Fiber; 10mg Cholesterol; 273mg Sodium.
Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
SERVING SUGGESTION: Serve with whole grain rolls, butter and some sautéed spinach.
Tried this recipe?Let us know how it was!