Nutritional Info

Nutrition Facts

Serving Size 1 (130g)

Calories 189
Calories from Fat 79 (42%)
Amount Per Serving %DIV
Total Fat 8.8g 14%
Saturated Fat 2g 10%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 75.4mg 25%
Sodium 283.9mg 12%
Potassium 176.9mg 4%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0g 0%
Sugars 0.4g
Protein 24.8g 50%

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Recipe Description
Red lentils (which are actually orange in color) are sold in many gourmet and ethnic markets. They are sweeter and milder in flavor and cook more quickly than brown lentils. Select red lentils the size of split peas. Very tiny red lentils are also available, but they turn to mush when cooked.
Prep time
15 min
Cook time
5 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Cup(c)  red lentils
3 Cup(c)  water
3   scallions, sliced
2   cucumbers, peeled, cut lengthwise into 4 strips, then sliced
2 Tablespoon(T)  extra virgin olive oil
4 Tablespoon(T)  red wine vinegar
1 Tablespoon(T)  balsamic vinegar
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground
1/8 Teaspoon(t)  tabasco sauce, or more to taste


Rinse the lentils and check for stones. Bring water to a boil and add the lentils. Reduce the heat and simmer for about 4 minutes. Keep an eye on the pot and test the lentils frequently. If allowed to cook for too long they turn to mush. Too little and they will be hard. Don't worry about the that foam rises to the surface. As soon as the lentils soften, pour them into a fine mesh strainer and rinse very gently with cold water until they cool. This step keeps them from becoming a sticky mass. Combine the lentils, scallions and cucumbers. In a small bowl, whisk together the remaining ingredients. Pour the dressing over the salad and toss.

Additional notes

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Red Lentil Salad
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