Description
A vibrant and nutritious Mediterranean Lentil Salad combining hearty lentils with fresh vegetables, herbs, and a tangy lemon-olive oil dressing. Perfect as a light lunch or a side dish, this salad is packed with protein, fiber, and Mediterranean flavors for a wholesome and satisfying meal.
Ingredients
Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups water
- 1 bay leaf
- Salt, to taste
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 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 the rinsed lentils, water, bay leaf, and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and discard the bay leaf. Allow the lentils to cool to room temperature.
- Prepare the Vegetables: While the lentils are cooking and cooling, chop the cherry tomatoes, cucumber, red onion, olives, parsley, and mint. Combine all the chopped vegetables and herbs in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
- Combine Salad: Add the cooled lentils to the bowl with the vegetables. Pour the dressing over the salad and gently toss all ingredients together until evenly coated.
- Chill and Serve: For best results, cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing side or light main dish.
Notes
- Use green or brown lentils as they retain their shape better than red lentils in salads.
- For a variation, add crumbled feta cheese or toasted pine nuts for extra texture and flavor.
- The salad can be made a day ahead and stored in the refrigerator for up to 2 days.
- If desired, substitute lemon juice with red wine vinegar or balsamic vinegar for a different tang.
- Rinse cooked lentils under cold water to cool faster and stop the cooking process if short on time.
