Description
Mediterranean Lentil Salad
Ingredients
1 cup dried green or brown lentils (or 2 cups cooked lentils)
1 cucumber, diced
1 bell pepper (any color), diced
1 cup cherry tomatoes, quartered
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional)
1/3 cup feta cheese, crumbled (optional)
Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Directions
Cook Lentils: Rinse lentils and cook in boiling water for 20-25 minutes, or until tender. Drain and let cool.
Chop Veggies: While the lentils are cooking, dice the cucumber, bell pepper, tomatoes, and red onion.
Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Mix Salad: In a large bowl, combine cooked lentils, chopped veggies, parsley, mint, and feta cheese (if using).
Dress & Toss: Pour the dressing over the salad and toss well to combine.
Chill & Serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 200 kcal per serving
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