Description
A refreshing Mediterranean Lentil Salad that combines lentils with fresh vegetables and a tangy dressing, perfect for a light meal or side dish.
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups water
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain and let cool.
- In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, bell pepper, parsley, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Add the cooled lentils to the vegetable mixture and pour the dressing over the top. Toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in cooked chicken or chickpeas.
- Substitute quinoa for lentils for a gluten-free option or to switch up the texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg