5-Minute Lentil Tomato Salad (Easy!)
This quick Lentil Tomato Salad recipe comes together in just 5 minutes! Packed with vibrant flavor and protein-rich lentils, it's perfect for lunches, snacks, meal prep, and road trips.
Servings: 3 (1-cup servings)
Ingredients
- 15 oz. canned lentils*
- 1 pint cherry tomatoes
- 1/4 cup chives
- 3 Tbsp. white wine vinegar
- Pinch of salt
Instructions
- Rinse and drain lentils. Halve or quarter the cherry tomatoes. Slice chives. Place in a medium bowl.
- Add vinegar and salt to salad. Toss to combine. Taste and add a splash more vinegar if desired.
- You can serve this dish immediately or refrigerate in a sealed container to let the flavors further develop. I find it keeps for about 3-4 days in the fridge.
Notes
*Lentils: If you cook your lentils from scratch, you'll need about 1.5 cups cooked lentils.
Tomatoes: One pint tomatoes equals about 1.5 cups halved. You can also substitute grape tomatoes.
Other additions: Expand this salad with fresh herbs, cucumber, Kalamata olives, capers, roasted red pepper, chopped greens (like arugula, spinach, or kale), or vegan feta cheese.
Yield: Recipe makes about 3 cups salad.
Nutrition Per Serving (Estimate)
Calories: 197 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 883 mg | Fiber: 12 g | Sugar: 7 g | Vitamin A: 928 IU | Vitamin C: 40 mg | Calcium: 48 mg | Iron: 6 mg
