Description
This Mediterranean Lentil Salad is a vibrant, nutritious dish combining tender lentils with fresh vegetables, herbs, and a zesty lemon-olive oil dressing. Perfect as a light lunch or a side dish, it offers a delightful balance of flavors and textures inspired by Mediterranean cuisine.
Ingredients
Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups water
- 1 teaspoon salt
Vegetables and Herbs
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the lentils: In a medium saucepan, combine rinsed lentils, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and let lentils cool to room temperature.
- Prepare the vegetables and herbs: While the lentils are cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives. Chop the fresh parsley and mint. Combine all in a large salad bowl.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified and well combined.
- Assemble the salad: Add the cooled lentils to the bowl with the vegetables and herbs. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing, healthy meal or side dish.
Notes
- Use green or brown lentils as they hold their shape well after cooking.
- For extra protein and texture, add crumbled feta cheese or toasted pine nuts.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust lemon juice and oregano according to your taste preferences.
- Optional: add a pinch of crushed red pepper flakes for mild heat.
