In a pinch · Under 5 min

Lemony Lentil Salad Jars

Name: Lemony Lentil Salad Jars
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups Cooked lentils; 1 tbsp olive oil; 2 tbsp lemon juice; 2 tsp Dijon mustard; ¼ tsp salt; 1 cucumber, diced; 1 cup cherry tomatoes, halved; ¼ red onion, finely diced; 3 tbsp kalamata olives, sliced; ¼ cup cilantro, or parsley, chopped; 2 tbsp hemp hearts; 2 tbsp pumpkin seeds

Canned lentils, crunchy vegetables, olives and a sharp lemon-Dijon dressing, packed into jars that get better by day two. The dressing goes in the bottom so nothing wilts. Grab one on the way out and feel very organized.

Hands-on: 5 min
Hands-off: None
Total: 5 min
Dishes: 1

26gprotein469cal52gcarbs20gfatper serving · $2.39

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Skill Meal-prep friendlyNo cooking

Method

1
Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, slice the olives and chop the cilantro.
2
Shake the oil, lemon, Dijon and salt in the bottom of each jar, splitting it evenly.
3
Add the lentils next so it soaks up the dressing, then layer the cucumber, tomato, onion and olives.
4
Top with herbs, hemp and pumpkin seeds. Seal, and shake into a bowl when you're ready to eat.

Storage

Keeps 4 days in the fridge. The lentils taste better on day two.

Good to know

Canned lentils vary in salt. Rinse them well and taste before adding more.

Nutrition

per serving

Calories: 469
Protein: 26g
Carbs: 52g
Fat: 20g
Fiber: 19g
Sodium: 580mg

Soy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Lemony Lentil Salad Jars

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Nutrition

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