If you’re looking for a really quick lunch idea that is filling, high in fiber and protein then this Lentil Salad recipe is for you. What I love about this lunch idea is that is uses WHOLE FOODS and has all the food groups (protein, carbs, and fat) in ONE BOWL. This means that it has the right balance to keep us full and satisfied for the next few hours. And that balance of nutrients helps stabilize those blood sugars, which prevents deep dives in energy levels and those sugar cravings. Pretty good, isn’t it?
Did you know that ½ cup of lentils has 9 grams of protein, 20 grams of carbs, and 8 grams of fiber? Lentils are truly a super food. Make this dish today! This recipe makes 4-6 servings which is great because you’ll have lunch for most or all of the week!

2 cups brown lentils, dried
½ red pepper, diced
½ yellow pepper, diced
2 carrot sticks, diced
¼ large cucumber (around ½ cup), diced
1 cup parsley, chopped

For the dressing:
½ lemon, juiced
2 tbsp apple cider vinegar
¼ tsp salt
1 tsp Dijon mustard
1/4 cup olive oil


  1. To cook the lentils, first rinse with water. Then in a large pot, add 6 cups of water and the lentils. Leave to boil, then simmer for around 20 minutes, or until tender. Drain the lentils, then cool.
  2. Add all vegetables and lentils in a large bowl.
  3. Prepare the dressing.
  4. Drizzle the dressing onto salad and enjoy!

This salad can be prepared ahead of time and can be stored in the fridge for 3-4 days.
This recipe is very versatile. You can easily substitute any of your favorite vegetables.
Canned lentils can also be used for this recipe.

Add the dressing right before eating the salad. If taking to work put the dressing in a small container and take with you. These can be bought from any home store.

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