Description
A hearty and flavorful Greek-inspired lentil salad packed with fresh vegetables and a zesty lemon-herb dressing. Perfect for a healthy lunch or a vibrant side dish.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed and picked over
- 3 cups vegetable broth or water
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup cucumber, diced
- 1/2 cup bell pepper (any color, I often use red or yellow), diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese (optional, omit for vegan)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional, but recommended)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- 1. Cook the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy.
- 2. Drain and Cool: Once tender, drain the lentils thoroughly in a fine-mesh sieve. Rinse them briefly with cool water to stop the cooking process and help them cool down quickly. Let them drain very well.
- 3. Prepare the Vegetables: While the lentils are cooking and cooling, prepare all your vegetables. Finely dice the red onion, halve or quarter the cherry tomatoes, dice the cucumber and bell pepper, and halve the Kalamata olives. Chop the fresh herbs.
- 4. Make the Dressing: In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper.
- 5. Combine Ingredients: In a large mixing bowl, combine the cooled, drained lentils with the diced red onion, cherry tomatoes, cucumber, bell pepper, and Kalamata olives. Add the chopped parsley and mint, if using.
- 6. Dress the Salad: Pour about half of the dressing over the lentil and vegetable mixture. Gently toss to combine. Add more dressing as needed, to your preference.
- 7. Add Feta (Optional): If using feta cheese, gently fold in the crumbled cheese.
- 8. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Store the salad in an airtight container in the refrigerator for up to 3-4 days. If dressed ahead, you might need to add a splash more olive oil or lemon juice before serving if it seems dry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Cooked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: approx. 250-300 (varies with feta)
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g