Description
A fresh Mediterranean salad with protein-rich lentils, crisp vegetables, feta cheese, and a bright lemon-herb dressing. Great for meal prep and healthy eating.
Ingredients
Scale
- 1 cup dried green lentils
- 3 cups water or vegetable broth
- 1 bay leaf
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/2 cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 1/3 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Rinse lentils and combine with water and bay leaf in a saucepan. Bring to boil, then simmer 20-25 minutes until tender.
- 2. Drain lentils, remove bay leaf, and rinse with cool water. Let cool to room temperature.
- 3. Prepare vegetables: dice cucumber, halve tomatoes, finely dice onion, and halve olives.
- 4. Crumble feta cheese and chop fresh herbs.
- 5. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for dressing.
- 6. Combine cooled lentils with vegetables, most of the feta, and herbs in a large bowl.
- 7. Add dressing and toss gently to combine.
- 8. Let sit 15 minutes before serving. Garnish with remaining feta and fresh herbs.
Notes
Store in refrigerator up to 5 days. Flavors improve after the first day. Can substitute red lentils but green lentils hold their shape better.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 6g
- Sodium: 485mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 14g