Easy Lentil Salad by @cookinwithmima

15 min

4 servings

🫘

300 g

Cooked lentils

🍅

150 g

Cherry tomatoes

🥒

80 g

Cucumbers

🧅

40 g

Shallots

🫜

60 g

Radish

🥕

55 g

Carrots

🌿

15 g

Parsley

🥑

100 g

Avocado

🍋

60 ml

Lemon juice

🌱

30 ml

Tahini paste

🥚

1 tbsp

Mayo

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🧄

6 g

Garlic

🫒

30 ml

Olive oil

  1. Rinse
    • cooked lentils

    Rinse and drain the 1 1/2 cups cooked lentils thoroughly, then add them to a large mixing bowl.

  2. Dice
    • cherry tomatoes
    • cucumber
    • shallots

    Dice the cherry tomatoes, cucumber, shallots, radish, and avocado into small bite-size pieces.

  3. Shred
    • carrots
    • parsley

    Shred the carrots and chop the parsley.

  4. Add
    • cooked lentils
    • cherry tomatoes
    • cucumber

    Add the diced cherry tomatoes, cucumber, shallots, radish, shredded carrots, parsley, and avocado to the bowl with the lentils.

  5. Whisk
    • lemon juice
    • tahini paste
    • Salt

    Whisk together the 1/4 cup lemon juice, 2 tablespoons tahini paste, 1 tablespoon mayo, 2 minced garlic cloves, 2 tablespoons olive oil, salt, and black pepper in a small mixing bowl.

  6. Pour
    • cooked lentils
    • cherry tomatoes
    • cucumber

    Pour the dressing over the lentil and vegetable mixture, then toss gently until everything is evenly coated.

  7. Serve
    • salt

    Taste the salad and adjust the salt and black pepper, then serve immediately or chill before serving.

Easy Lentil Salad by @cookinwithmima

15 min

4 servings

🫘

300 g

Cooked lentils

🍅

150 g

Cherry tomatoes

🥒

80 g

Cucumbers

🧅

40 g

Shallots

🫜

60 g

Radish

🥕

55 g

Carrots

🌿

15 g

Parsley

🥑

100 g

Avocado

🍋

60 ml

Lemon juice

🌱

30 ml

Tahini paste

🥚

1 tbsp

Mayo

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🧄

6 g

Garlic

🫒

30 ml

Olive oil

Preparation Steps

  1. Step 1/7

    Rinse and drain the 1 1/2 cups cooked lentils thoroughly, then add them to a large mixing bowl.

    🫘cooked lentils
    🥣large mixing bowl

  2. Step 2/7

    Dice the cherry tomatoes, cucumber, shallots, radish, and avocado into small bite-size pieces.

    🍅cherry tomatoes
    🥒cucumber
    🧅shallots
    🫜radish
    🥑avocado
    🔪chef's knife
    🪵cutting board

  3. Step 3/7

    Shred the carrots and chop the parsley.

    🥕carrots
    🌿parsley
    🔪chef's knife
    🪵cutting board

  4. Step 4/7

    Add the diced cherry tomatoes, cucumber, shallots, radish, shredded carrots, parsley, and avocado to the bowl with the lentils.

    🫘cooked lentils
    🍅cherry tomatoes
    🥒cucumber
    🧅shallots
    🫜radish
    🥕carrots
    🌿parsley
    🥑avocado
    🥣large mixing bowl

  5. Step 5/7

    Whisk together the 1/4 cup lemon juice, 2 tablespoons tahini paste, 1 tablespoon mayo, 2 minced garlic cloves, 2 tablespoons olive oil, salt, and black pepper in a small mixing bowl.

    🍋lemon juice
    🌱tahini paste
    🥚mayo
    🧄garlic
    🫒olive oil
    🧂salt
    ⚫black pepper
    🥣small mixing bowl
    🥄whisk
    🥄measuring spoons
    🧄garlic press

  6. Step 6/7

    Pour the dressing over the lentil and vegetable mixture, then toss gently until everything is evenly coated.

    🫘cooked lentils
    🍅cherry tomatoes
    🥒cucumber
    🧅shallots
    🫜radish
    🥕carrots
    🌿parsley
    🥑avocado
    🍋lemon juice
    🌱tahini paste
    🥚mayo
    🧄garlic
    🫒olive oil
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄spatula

  7. Step 7/7

    Taste the salad and adjust the salt and black pepper, then serve immediately or chill before serving.

    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄spatula

Composition

Ingredients

Types

Legumes, Vegetables, Alliums, Herbs, Fruit, Condiments, Seeds, Seasonings, Oils

Ingredients

Cooked lentils, Cherry tomatoes, Cucumbers, Shallots, Radish, Carrots, Parsley, Avocado, Lemon juice, Tahini paste, Mayo, Salt, Black pepper, Garlic, Olive oil

Notes

Cherry tomatoes (diced), Cucumbers (diced), Shallots (diced), Radish (diced), Carrots (shredded), Parsley (chopped), Avocado (large, diced), Salt (to taste), Black pepper (to taste), Garlic (finely minced or mashed)

Allergens

Sesame

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, High-fiber, Mediterranean diet, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 30g, Dietary fiber: 11g, Total fat: 17g, Saturated fat: 2.2g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 650mg, Magnesium: 65mg, Calcium: 65mg, Sodium: 210mg

Vitamins

Vitamin A: 300µg RAE, Vitamin C: 25mg, Vitamin K: 75µg, Folate: 145µg DFE, Vitamin E: 2.5mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small mixing bowl, measuring cups, measuring spoons, whisk, spatula, garlic press

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Meal Prep, Picnic, Potluck, Anytime

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Tender, Crisp

Flavors

Tangy, Fresh, Earthy, Nutty, Savory, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,For best texture, add avocado just before serving), freezer : (Not recommended because fresh vegetables and avocado become watery after thawing)