Lemon Lentil Parsley Salad – Simple, healthy and tasty vegan mezze side salad with protein and fiber.
Lentils have recently experienced a surge in popularity, particularly in vegan dishes. With all the “lentil hoopla,” you would think they’re the newest superfood discovered in the Brazilian rainforest. The truth is, lentils are one of the most ancient food sources on record. These legumes have been around since pre-Biblical times. It’s also not the first time they’ve been recognized as a healthy meatless protein source. In the U.S. during World War II, they became a popular protein substitute in the midst of wartime rationing when meat was more difficult to come by. They’ve been a food staple in the Middle East and Mediterranean for centuries, but they weren’t always so highly regarded. During Classical times wealthy Greeks turned their nose up at lentils, deeming them a “poor man’s food.” Hippocrates, always ahead of his time, recognized their many health benefits and prescribed lentils to his patients that suffered from liver ailments. We now know that the high amounts of choline found in lentils help to improve liver function by aiding in filtering toxins from out of the bloodstream.
This recipe is my own version of a salad I enjoy at a local smoothie cafe. It’s super simple but very filling, and I find it quite tasty. Together with a green smoothie, it makes a very nice light lunch. I know this may make me sound like a health nut, but during times of overindulgence, it’s nice to have a something light that also tastes great. Sometimes the simple things are the most satisfying. I hope you enjoy it as much as I do!
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Lemon Lentil Parsley Salad
Ingredients
- 2 cups green or brown lentils
- 6 cups water
- 1 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 6-7 tablespoons fresh lemon juice, or more to taste
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon cayenne pepper
NOTES
Instructions
- Boil lentils in 6 cups of water, then simmer for about 15 minutes until tender but not overly soft. Drain lentils, then rinse with cold water. Drain well in the colander.Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne. Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together with a fork until the lentils are evenly coated with dressing and the parsley is dispersed throughout.Refrigerate in a covered container for about 30 minutes, or until chilled. Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.
Nutrition
Really enjoyed this recipe. Very easy to make and a great way to use some of my parsley I have growing. I enjoy reading your recipes. I look forward to trying more!!
Thank you so much for this delicious recipe! I had more fresh parsley and fresh lemons than I knew what to do with, and this was perfect. I couldn’t stop eating it! A variation: instead of 3:1 water to lentils, I used 2:1 vegetable broth and cooked it all the way down.
Hi…very healthy recipe..awesome Site..recipe saved and posted to all my social media accounts…Subscribed to your newsletter..also following you on all your Blogs..have a good day zouhair fiorino najjar..
I love Lentil Salad. I tried it. It’s delicious and healthy too. Your recipes are superb. Thanks for sharing.
Absolutely delicious, and better than store bought ! I added cherry tomatoes, diced cucumbers & some goat cheese. Thanks for posting. I look forward to trying other if your recipies .
Yum. Can’t wait to try the lentils.
Happy Pesach! Flat leaf Italian parsley or the curly kind?! Thanks in advance!
Either one works! 🙂
Thank you for posting! I hope the lentils turn out as al dente as the salad I just had. That inspired me to search a recipe and this sounds like it’s on the money.
Hello and THANK YOU so much for this recipe! I’ve been looking all over the net for something new to do with lentils and I think this lemon treatment will be perfect. What do you think of adding in some eggplant, olives and capers along with a whole wheat?
Thanks Teri.I like lentil God Bless.
Can’t wait to try this lovely but easy recipe!
Would cooked canned lentils work ?
Hi Shani! Yes they will work, however I would suggest rinsing them well under cold running water and draining before using. However, if you have the time I prefer cooked lentils in this recipe. They only take a few minutes to cook (no soaking required) and the texture is generally better than canned beans, which can be overly soft and somewhat mushy. Bonus – dried lentils are also much less expensive!
Yummy yummy in my tummy ♡
looks like the healthiest food on the planet!!!
Just had a lentil salad today for lunch. My mom said you have to pair with a whole grain to make it a complete protein. Your suggestions? I love meat, but I also love to eat other high protein sources. Thanks.
It pairs well with cooked chilled bulgur wheat or couscous. You can also stir it into brown rice and heat it up for a dish that is similar to mujadara. Add olive oil and sea salt for extra yum. 🙂
Tori Avey thank you. Love bulgur and couscous!!
Looks delicious!