Description
A vibrant and hearty Mediterranean Lentil Salad packed with protein-rich lentils, crunchy vegetables, and a zesty lemon-olive oil dressing. Perfect as a light lunch, side dish, or meatless main.
Ingredients
- 1 cup green or brown lentils
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled (optional for vegan)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook lentils in boiling water until tender but firm, about 20–25 minutes. Drain and let cool.
- Chop cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper.
- In a large bowl, combine cooked lentils with chopped vegetables and herbs.
- Pour dressing over the salad and toss to combine thoroughly.
- Top with crumbled feta cheese just before serving, if using.
Notes
- To keep it vegan, omit the feta or use a plant-based alternative.
- Salad can be made ahead and stored in the fridge for up to 4 days.
- Use green or brown lentils as they hold shape best.
- Customize with add-ins like avocado, roasted peppers, or toasted nuts.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
