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Tangy Lentil Salad


A refreshing salad perfect for a light meal.


1 cup dry lentils (or 2 ½cups cooked)

1 pepper (your favorite color), diced

½ cup radishes, chopped

¼ cup parsley, chopped


¾ tsp lemon zest

1 lemon, juiced

1 tsp Dijon mustard

1 Tbsp olive oil


Cook the dry lentils in boiling water until tender, but do not over boil them. They taste best when slightly crisp.

Mix the cooked lentils (drained) with bell peppers, radishes, parsley. Add the sauce and enjoy! Serve at room temperature or cooled.

Serving Size: 2 // Calories per serving: 180 

Author: Massar Dabbous

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