Description
A vibrant and refreshing Fresh Mediterranean Lentil Salad made with protein-rich lentils, crisp vegetables, fresh herbs, and a zesty lemon dressing. Perfect as a light lunch or a healthy side dish.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and cool.
- In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with crumbled feta if using, and chill for at least 30 minutes before serving for best flavor.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- For a vegan version, omit the feta or use a plant-based alternative.
- Red lentils are not recommended as they become too soft for salads.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 8mg
Keywords: Mediterranean lentil salad, healthy lentil salad, vegetarian salad, summer salad, fresh herb salad