Description
A vibrant and nutritious Mediterranean-inspired lentil salad packed with fresh vegetables, herbs, and a tangy lemon vinaigrette. Perfect as a light meal or a hearty side dish.
Ingredients
Units
Scale
- 1 cup green or brown lentils, rinsed
- 3 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- In a saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender but not mushy. Drain and let cool.
- In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Top with crumbled feta if using. Serve chilled or at room temperature.
Notes
- You can cook the lentils ahead of time and store them in the fridge for up to 3 days.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Great as a meal prep option – flavors deepen over time.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg