Description

A refreshing and protein-packed Mediterranean lentil salad made with fresh vegetables, herbs, and a tangy lemon dressing. Perfect for a light lunch or a nutritious side dish.

Ingredients

Units Scale

1 cup dry green or brown lentils, rinsed
3 cups water
1/2 tsp salt
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1/2 tsp dried oregano
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Rinse the lentils and place them in a saucepan with water and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and let cool.
In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

You can prepare the lentils ahead of time and refrigerate them.
For a vegan version, omit the feta cheese or use a plant-based alternative.
Adjust the vegetables based on season or availability.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 400mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 10g
Protein: 12g
Cholesterol: 10mg