Lentil Detox Salad: 15-Minute Recipe

Lentil detox salad is a lemon-dressed salad of lentils and vegetables that takes 15 minutes to prepare and makes 4 servings.

This lentil salad uses ready-to-eat lentils, so there is no cooking time in the recipe. For more vegetable-forward meals, explore these detox salad recipes.

What ingredients do you need?

Choose cooked lentils that hold their shape, such as green or brown lentils. Canned lentils work well: drain and rinse them before measuring. Use fresh lemon juice and chop the vegetables into small pieces so each serving has a mix of ingredients.

• 3 cups (600 g) cooked, drained lentils
• 1 cup (about 120 g) chopped cucumber
• 1 cup (about 150 g) chopped bell pepper
• 1 cup (about 150 g) chopped tomatoes
• 1/2 cup (about 30 g) chopped fresh parsley
• 1/4 cup (60 ml) lemon juice
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (about 3 g) minced garlic
• 1/4 teaspoon (about 1.5 g) salt, optional
• 1/4 teaspoon (about 0.5 g) ground black pepper

If you are cooking lentils from dry, follow the package directions, then drain and cool them before measuring. The cooking and cooling time is not included in the 15-minute preparation time.

How do you make lentil salad?

1. Rinse the cooked lentils under running water if using canned lentils, then drain them thoroughly. Put them in a large bowl.
2. Wash the cucumber, bell pepper, tomatoes and parsley under running water. Chop the vegetables and parsley, then add them to the bowl.
3. Whisk the lemon juice, olive oil, garlic, optional salt and black pepper in a small bowl.
4. Pour the dressing over the lentils and vegetables. Toss gently until everything is coated, taking care not to mash the lentils.
5. Taste and adjust the seasoning if needed. Serve immediately, dividing the lentil salad into 4 portions.

For another combination of ingredients, try the AI detox recipe generator.

Why does lentil salad fit a detox-style diet?

Lentil salad can fit a detox-style menu as a meal made from lentils, vegetables, herbs and olive oil. The lentils provide fiber and plant protein, while the vegetables add color, texture and nutrients. It is a meal rather than a cleanse or a substitute for medical care.

Your liver and kidneys do most of your body's detoxification. The lungs and gut also help eliminate waste, while sweat removes only trace amounts. Eating lentil salad does not speed up that process or remove toxins; it can simply be part of a balanced eating pattern.

Rinsing canned lentils can reduce some of their sodium. You can also choose lentils with no added salt and leave the optional salt out of the dressing if you prefer a less salty lentil salad.

What nutrition does each serving provide?

One serving is one-quarter of the finished lentil salad. Exact calories and nutrient amounts have not been calculated and will vary with the lentils, vegetables and dressing you use.

The fiber and protein in lentils make the salad more substantial than vegetables alone. If you are increasing your fiber intake, start with a smaller portion if needed; lentils can cause gas for some people.

How should you store and meal-prep lentil salad?

Refrigerate the lentil salad in a covered container at 4°C (40°F) or colder and eat it within 2 days. Refrigerate it within 2 hours of preparation, and discard it if it has been left at room temperature for longer than that.

For meal prep, pack the lentils and chopped vegetables in a container and keep the dressing separate. Add the dressing just before serving if you prefer the vegetables crisp. Stir the salad before dividing it so the lentils, vegetables and dressing are distributed evenly.

You can also portion the salad into 4 covered containers immediately after making it. Keep the portions refrigerated until you are ready to eat; the salad does not need reheating.

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