Lentil Salad With Cucumbers, Tomatoes and Baby Spinach Recipe

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Lentil Salad With Cucumbers, Tomatoes and Baby Spinach
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Ingredients:

Directions:

  1. Rinse the lentils under running water and add them to a large pot of rapidly boiling salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking and let them cool.
  2. Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with 1/2 teaspoon salt and one-eighth teaspoon pepper.
  3. Stir in the cucumber, cherry tomatoes, onion and lemon juice. Gently fold in baby spinach. Add just enough olive oil to moisten the baby spinach (you may not need to add any). Stir in the pine nuts and season with more salt and pepper to taste. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 143.53 Kcal (601 kJ)
Calories from fat 46.73 Kcal
% Daily Value*
Total Fat 5.19g 8%
Sodium 439.96mg 18%
Potassium 366.35mg 8%
Total Carbs 17.62g 6%
Sugars 2.15g 9%
Dietary Fiber 8.39g 34%
Protein 7.25g 15%
Vitamin C 9mg 15%
Iron 2.1mg 12%
Calcium 25.2mg 3%
Amount Per 100 g
Calories 146.28 Kcal (612 kJ)
Calories from fat 47.62 Kcal
% Daily Value*
Total Fat 5.29g 8%
Sodium 448.4mg 18%
Potassium 373.38mg 8%
Total Carbs 17.96g 6%
Sugars 2.19g 9%
Dietary Fiber 8.55g 34%
Protein 7.39g 15%
Vitamin C 9.2mg 15%
Iron 2.2mg 12%
Calcium 25.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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