Mediterranean Lentil Salad
A vibrant and nourishing salad that combines fiber-rich lentils, colorful veggies, and a tangy lemon-Dijon dressing, topped with feta and fresh dill.
Ingredients
Salad Ingredients
- 1 cup lentils, rinsed and drained Use brown or green lentils for best texture.
- 2 cups water or vegetable broth Broth adds more flavor.
- 1 cup cherry tomatoes, halved Adds sweetness.
- 1 large cucumber, diced For freshness.
- 1 large bell pepper, diced Adds crunch.
- ½ large red onion, finely chopped Use to add depth of flavor.
- ¼ cup crumbled feta cheese Optional, for a creamy texture.
- 2 tablespoons olive oil Use extra virgin for best flavor.
- 2 tablespoons freshly squeezed lemon juice Adjust to taste.
- 1 teaspoon Dijon mustard Adds tanginess.
- Salt and pepper To taste.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
Cooking the Lentils
- In a medium saucepan, bring the lentils and water or broth to a boil.
- Reduce the heat to low and simmer, covered, for about 20-25 minutes or until the lentils are tender.
- Drain any excess liquid.
Preparing the Vegetables
- While the lentils are cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large bowl.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
Assembling the Salad
- Once the lentils have cooled, add them to the bowl with the vegetables.
- Pour the dressing over the top and toss to combine.
- If using feta cheese, crumble it over the salad and toss gently.
Garnishing and Serving
- Sprinkle chopped fresh parsley over the salad before serving.
Notes
This salad can be made ahead of time. Store components separately until ready to serve.