Description
A refreshing and protein-rich lentil salad made with crisp vegetables, flavorful herbs, and a zesty lemon dressing. This easy Mediterranean dish is perfect for meal prep, quick lunches, or as a nutritious side.
Ingredients
Scale
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For the Salad:
- 1 cup dried lentils, rinsed and cooked
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ cup bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
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For the Lemon Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Cook the Lentils: Rinse and cook lentils in 3 cups of water. Simmer for 15–20 minutes until tender but firm. Drain and let cool.
- Prepare the Vegetables: Dice the cucumber, bell pepper, red onion, and halve the cherry tomatoes. Slice the olives and chop parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, oregano, and black pepper.
- Assemble the Salad: In a large mixing bowl, combine lentils, vegetables, olives, and feta (if using). Pour the dressing over and toss well.
- Let It Rest: Allow the salad to sit for at least 30 minutes for flavors to meld.
- Serve & Enjoy: Serve chilled or at room temperature as a main dish or side.
Notes
- For extra crunch, add toasted pine nuts or sunflower seeds.
- Use French green or black lentils for the best texture.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Mediterranean
- Cuisine: Mediterranean