Mediterranean Lentil Salad
A refreshing and nutritious salad featuring hearty lentils, vibrant vegetables, and a zesty dressing, perfect for lunches and gatherings.
Ingredients
For the Salad
- 1 cup Lentils Rinsed and dried
- 3 cups Water
- 2 medium Tomatoes Chopped
- 1 medium Cucumber Chopped
- 1 small Red onion Chopped
- 1 medium Bell pepper Chopped
- 1/4 cup Fresh parsley Chopped
- 1/4 cup Fresh mint Chopped
- 1/2 cup Feta cheese Optional, crumbled
For the Dressing
- 1/4 cup Olive oil
- 1 medium Lemon juice
- 2 cloves Garlic Minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
Preparation
- Rinse 1 cup of dry lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until tender. Drain and let cool.
- While the lentils cook, chop the tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Assembly
- In a large bowl, combine the cooled lentils, chopped vegetables, and dressing. Toss gently to coat.
- Fold in the fresh parsley, mint, and optional feta cheese.
- For best results, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad keeps well in a sealed container, stored in the refrigerator for up to a week. For freezing, keep the lentils separate from the vegetables and dressing.