Mediterranean Lentil Salad (Printable Version)
Vibrant lentil salad with crisp vegetables and a zesty lemon dressing. Protein-packed, ideal for a light lunch or side.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red onion, finely chopped
07 - 1/2 cup roasted red peppers, diced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
18 - 1/3 cup crumbled feta cheese (omit for vegan option)
# How to Make It:
01 - In a medium saucepan, combine the rinsed lentils, water, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 20–25 minutes, or until the lentils are tender but still hold their shape. Drain thoroughly and discard the bay leaf. Rinse the cooked lentils under cold water to cool them, then drain very well.
02 - In a large mixing bowl, combine the cooled lentils with the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced roasted red peppers, pitted and sliced Kalamata olives, fresh chopped parsley, and the optional fresh chopped mint.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, dried oregano, sea salt, and freshly ground black pepper until thoroughly emulsified.
04 - Pour the prepared dressing over the lentil and vegetable mixture in the large bowl. Gently toss the ingredients to ensure all components are evenly coated. Taste and adjust seasoning as needed.
05 - If desired, garnish the salad with crumbled feta cheese just before serving.
06 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
# Expert Insights:
01 -
- It's seriously a flavor explosion that tastes gourmet but is secretly super easy to throw together.
- You'll be amazed how something so healthy can be so utterly satisfying and keep you full for hours.
02 -
- Never overcook the lentils; they should be tender with a slight bite, not mushy, or your salad texture will be off.
- Always rinse your lentils thoroughly after cooking with cold water; it stops the cooking process and keeps them from clumping.
03 -
- Always taste the dressing *before* adding it to the salad; it's much easier to adjust salt, lemon, or oil at that stage.
- A high-quality extra virgin olive oil truly elevates the entire dish; think of it as a primary flavor, not just a fat.