Mediterranean Lentil Salad (Printable Version)
Tender lentils combined with fresh vegetables, bright lemon dressing and optional feta cheese for a healthy Mediterranean meal.
# Ingredients:
→ Legumes
01 -
1 cup green or brown lentils
→ Vegetables
02 -
1 medium English cucumber, diced
03 -
1 cup cherry tomatoes, halved
04 -
1/2 red onion, finely chopped
05 -
1/4 cup fresh parsley, roughly chopped
→ Dressing
06 -
1/4 cup fresh lemon juice (about 2 lemons)
07 -
1/4 cup extra virgin olive oil
08 -
Salt and pepper to taste
→ Garnish
09 -
1/2 cup crumbled feta cheese (optional)
# Steps:
01 -
Rinse the lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce to low and simmer for 20-25 minutes until tender but firm.
02 -
While the lentils cook, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and roughly chop the parsley.
03 -
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
04 -
Drain cooked lentils if necessary and let cool slightly. In a large bowl, combine lentils with prepared vegetables.
05 -
Drizzle the dressing over the salad and toss gently to coat evenly. Top with crumbled feta cheese if desired before serving.
# Notes:
01 -
This salad can be served warm or chilled and keeps well refrigerated for up to 3 days.