Balsamic lentil salad

Things to love about lentils: Rich in protein. High in fiber. Incredibly easy to make. You just boil them in water for 15-20 minutes until they’re tender, tossing in a pinch of salt and a bay leaf or two for some extra flavor if you choose. Lentils are a fantastic base for this tangy salad that you can eat alone or serve as a side dish.

Salad

  • 3½ cups cooked lentils
  • 1 red bell pepper, finely chopped
  • 1 cucumber, diced
  • ¼ red onion
  • 1/3 cup fresh chopped parsley

Dressing

  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • ½ clove garlic, minced
  • Dash of salt and pepper
  1. In a large bowl, combine lentils, bell pepper, cucumber, red onion and parsley, and gently mix.
  2. Whisk together the dressing ingredients in a bowl and whisk until well blended. You can also use a jar with a lid and shake until it all comes together.
  3. Pour the dressing over the salad and toss to combine. Taste and adjust seasonings as needed.

Makes 6 servings

Per serving: 343 calories; 16.8g fat; 40g carbohydrates; 10.1g dietary fiber; 13.7g sugar; 224mg sodium

Adapted from: Destination Delish