Mediterranean Lentil Salad
A healthy, flavorful salad that's both satisfying and simple to make. Packed with protein-rich lentils, crisp vegetables, and bright Mediterranean flavors, this versatile dish works beautifully as a main course or side dish.
Ingredients
- 1 cup green or brown lentils rinsed
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1 red onion finely diced
- 1 cup fresh parsley chopped
- ½ cup fresh mint leaves chopped
- 1 cup crumbled feta cheese
- ½ cup Kalamata olives pitted and halved
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 3 cups water
Instructions
- Bring 3 cups of water to a boil in a medium saucepan. Add the lentils and reduce heat to maintain a gentle simmer. Cook for 20-25 minutes or until tender but still firm.
- While the lentils cook, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, and oregano in a small bowl. Season with salt and pepper to taste.
- Drain the lentils well and transfer them to a large bowl. While still warm, drizzle with about half of the dressing and toss gently. This helps the lentils absorb the flavors.
- Allow the lentils to cool to room temperature, then add the cucumber, tomatoes, red onion, parsley, and mint. Toss everything together.
- Add the feta cheese and Kalamata olives, then drizzle with the remaining dressing. Toss gently to combine.