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Southwestern Lentil Salad


60 minutes | 8 Servings | Low-Fat, High Fiber, Diabetes Friendly 


1lb. dry green lentils

8c vegetable broth

2c tomato fresh (washed & diced)

2c frozen corn (thawed and drained) 

1c black olives, diced 

3 stalks green onion (chopped)

1c cilantro 

1T chili powder

2T plain Greek yogurt

2 fresh limes

1T cracked black pepper


  1. Use a colander to sort and remove any dried lentils that are discolored. Rinse and drain the rest.
  2. In a large saucepan, boil 8 cups of vegetable broth. Add the dried lentils, reduce heat to low, cover and simmer for about 30 minutes until they are tender to taste.
  3. While the lentils are cooking, begin washing and cutting the tomatoes, onions, cilantro and lime. Set aside. Take time to drain the frozen corn and set it aside in a small bowl by itself.
  4. Add 1T chili powder, 2T greek yogurt and 1tsp black pepper to the corn and stir.
  5. Once the lentils are cooked, drain them in the colander and place them in a large mixing bowl.
  6. Add the spiced corn to the lentils and stir well. Squeeze the freshly cut lime over the lentil and corn mixture and mix well.
  7. Add the tomatoes, olives, cilantro and onion to the mixture. Best chilled for 15 minutes prior to serving.

    Per serving: 275 calories | 3g fat | 49g total carbohydrates | 8g fiber


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