Description
This Mediterranean Lentil Salad is a protein-packed, flavor-filled, and fiber-rich dish made with hearty lentils, crisp vegetables, creamy feta, and a lemon-garlic vinaigrette. It’s the perfect salad for meal prep, lunch boxes, or light dinners.
Ingredients
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1 cup dried brown or green lentils, rinsed
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1 medium red bell pepper, diced
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1 small cucumber, diced
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¼ cup red onion, finely chopped
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⅓ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tablespoons olive oil
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2 tablespoons lemon juice (freshly squeezed)
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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Salt and black pepper to taste
Instructions
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Rinse lentils and cook in boiling water for 20–25 minutes until tender. Drain and cool slightly.
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In a small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
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In a large bowl, combine lentils, bell pepper, cucumber, onion, parsley, and feta.
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Pour dressing over the salad and toss well.
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Serve chilled or at room temperature. Optionally, serve with warm whole-wheat pita.
Notes
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For extra crunch, add toasted nuts or roasted chickpeas.
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Keeps well in the fridge for 4–5 days.
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Can be served as a main or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean