When summer produce is at its peak, there’s no better way to show it off than in a crisp, colorful lentil salad. This vibrant medley of sweet bell peppers, juicy tomatoes, cooling cucumber and fresh herbs brings brightness and crunch to every bite—while hearty brown lentils add earthy depth and staying power. Tossed in a lemony-herb dressing (with a little help from Primal Kitchen), it’s as effortless as it is elegant—perfect for make-ahead lunches, picnic spreads or light dinners that don’t weigh you down.
Summer Veggie Lentil Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Calories 201 kcal
Ingredients
Salad
- 1 cup brown lentils cooked per pkg. instructions, or 2-½ cups cooked lentils
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 green bell pepper diced
- 1/2 small purple onion finely diced
- 1 cup cherry tomatoes halved
- 1/2 English cucumber diced, or 1 Persian cucumber
- 1/2 cup fresh parsley finely chopped
Dressing
- 2-3 Tbsp. fresh lemon juice about 1 lemon
- 3-4 Tbsp. Primal Kitchen Greek Dressing or Green Goddess Dressing
- 1/2 tsp. Redmond Real Salt
- 1/4 tsp. lemon pepper
Instructions
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Cook lentils per package instructions; drain and allow to cool.
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In small bowl, whisk together dressing, lemon juice, salt and lemon pepper seasoning.
-
In large bowl, combine cooled lentils, chopped veggies and parsley. Pour in dressing and toss well to combine.
-
Serve immediately, or chill 15–30 minutes to enhance flavors. Keeps in refrigerator up to 3 days.
Recipe Notes
Get the ingredients you’ll need (and more!) from Vitacost.
Nutrition Facts
Summer Veggie Lentil Salad
Amount Per Serving
Calories 201
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Cholesterol 3mg1%
Sodium 260mg11%
Potassium 681mg19%
Carbohydrates 32g11%
Fiber 14g56%
Sugar 6g7%
Protein 11g22%
Vitamin A 2294IU46%
Vitamin C 100mg121%
Calcium 48mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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