Description
A vibrant Mediterranean Lentil Salad that’s quick to prepare, budget-friendly, and loaded with nutrients, making it ideal for any occasion.
Ingredients
- 1 cup dry green or brown lentils (or 2 cups cooked)
- 1 bay leaf (optional for cooking lentils)
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup chopped parsley
- 2 tbsp chopped mint or dill
- ⅓ cup crumbled feta (optional)
- ¼ cup olives or capers (optional)
- 2 tbsp toasted pine nuts or almonds (optional)
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- ½ tsp ground cumin (optional)
- Pinch of Aleppo pepper or sumac (optional)
- Salt & black pepper to taste
Instructions
- Cook the Lentils: In a saucepan, combine lentils, bay leaf, and enough water to cover. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain and remove the bay leaf.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, cumin, and season with salt and pepper to taste.
- Prep the Veggies: While the lentils are cooking, chop your cucumber, bell pepper, onion, and herbs.
- Assemble the Salad: In a large bowl, combine the cooked lentils, cucumber, red bell pepper, onion, parsley, and mint or dill. If using, add feta, olives, or pine nuts at this stage.
- Add Dressing: Drizzle the dressing over the salad and toss gently to combine all the flavors.
- Serve & Store: Enjoy fresh, or cover and refrigerate if you’re prepping ahead!
Notes
Rinse lentils before cooking to remove debris. For faster cooking, soak lentils for an hour beforehand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean