Description
This vibrant Mediterranean Lentil Salad is a refreshing mix of tender lentils and fresh vegetables, perfect for any occasion or meal prep.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, chopped
- 1/2 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Lentils: Rinse lentils under cool water. In a medium pot, combine lentils with three cups of water. Bring to a boil over medium heat. Reduce heat and simmer uncovered until tender but not mushy (about 20-25 minutes). Drain excess water.
- Prepare the Vegetables: While the lentils cook, chop cherry tomatoes in half, dice cucumber into small cubes, finely chop red onion (keep tissues handy), and chop red bell pepper into bite-sized pieces.
- Mix Dressing Ingredients: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine cooked lentils and all chopped vegetables. Drizzle dressing over the top and toss gently until evenly coated.
- Add Feta and Parsley: Crumble feta cheese over the salad along with chopped parsley. Toss lightly to distribute.
- Serve & Enjoy: Transfer salad into bowls or serve directly from the mixing bowl at gatherings. Garnish with extra parsley or lemon wedges if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: For added texture, consider incorporating diced avocados or olives. This salad can be made ahead of time; letting it sit for an hour enhances the flavors.