4 Serves
94 Mins
Rinse the lentils thoroughly and simmer them in a pot of water until tender but firm, then drain and let them cool.
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
129 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
674 mg / 4,700 mgSodium
299 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Wash the cucumber, onion, and tomato under cold running water.
Using a chef's knife on a cutting board, chop the cucumber, onion, and tomato into uniform, bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooked lentils and chopped vegetables in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently with a spatula to ensure everything is evenly coated.
7
g52
g12
g
