Why You’ll Love This Recipe
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Flavorful & Nutritious: Packed with protein-rich lentils, fresh vegetables, and feta, it’s both satisfying and healthy.
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Quick & Easy: Ready in just under an hour, this salad is a breeze to make.
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Great for Meal Prep: It stores well in the fridge for several days, making it perfect for meal prepping.
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Customizable: Add chicken, bacon, or other veggies to make it your own.
Ingredients
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1 cup dry lentils (green, brown, or black)
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4 cups water
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1 bay leaf
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1 medium cucumber, diced
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1 cup cherry tomatoes, halved
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1/4 cup red onion, finely chopped
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1/2 cup Kalamata olives, pitted and chopped
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1/2 cup roasted red peppers, chopped
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1/2 cup crumbled feta cheese
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1 tsp dried oregano
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1 tsp fresh mint, chopped
For the Citrus Dressing:
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2 tbsp olive oil
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2 tbsp fresh lemon juice
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1 tbsp orange juice
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1 tsp Dijon mustard
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1 tsp honey
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Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Cook the Lentils
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Rinse lentils under cold water and place them in a medium pot with 4 cups of water and a bay leaf.
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Bring to a boil, then reduce the heat and simmer uncovered for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess water.
Step 2: Prepare the Salad Ingredients
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While the lentils cook, dice the cucumber, tomatoes, red onion, olives, and roasted red peppers.
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In a large bowl, combine the cooked lentils with the prepared veggies, crumbled feta cheese, and chopped mint.
Step 3: Make the Dressing
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In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
Step 4: Assemble the Salad
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Pour the dressing over the lentil mixture and toss gently to combine.
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Serve chilled or at room temperature.
Servings and Timing
This recipe serves 6 and takes about 55 minutes total (30 minutes prep and 25 minutes cooking time).
Variations
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Add Protein: Add grilled chicken, shrimp, or chickpeas for extra protein.
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Swap Veggies: Add or swap other Mediterranean veggies like artichokes, spinach, or zucchini.
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Spicy Twist: Add red pepper flakes for a bit of heat.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
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Reheating: This salad is best enjoyed chilled, but you can reheat it slightly if you prefer.
FAQs
Can I use canned lentils?
Yes, canned lentils can be used to save time. Just be sure to drain and rinse them before adding to the salad.
Can I make this salad ahead of time?
Yes, this salad tastes even better the next day as the flavors marinate together.
Can I add more veggies?
Absolutely! Feel free to add your favorite Mediterranean veggies such as artichokes, cucumber, or olives.
Conclusion
This Mediterranean Lentil Salad is a light, refreshing, and healthy meal that combines all the best Mediterranean ingredients. With its zesty citrus dressing and hearty lentils, it’s a filling dish that’s perfect for lunch or as a side to any meal. Plus, it’s easy to prepare and stores well for meal prep!
Mediterranean Lentil Salad
This Mediterranean Lentil Salad is a vibrant, protein-packed dish featuring lentils, fresh vegetables, olives, feta cheese, and a zesty citrus dressing. A healthy and satisfying meal that’s perfect for lunch or as a side dish, this salad is easy to prepare and great for meal prep.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad, Mediterranean
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
1 cup dry lentils (green, brown, or black)
4 cups water
1 bay leaf
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup Kalamata olives, pitted and chopped
1/2 cup roasted red peppers, chopped
1/2 cup crumbled feta cheese
1 tsp dried oregano
1 tsp fresh mint, chopped
For the Citrus Dressing:
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp orange juice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Instructions
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Cook the Lentils: Rinse lentils and place them in a pot with 4 cups of water and a bay leaf. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain any excess water.
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Prepare the Salad Ingredients: Dice the cucumber, tomatoes, red onion, olives, and roasted red peppers.
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Make the Dressing: Whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
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Assemble the Salad: Combine the cooked lentils, prepared veggies, crumbled feta, and chopped mint in a large bowl. Pour the dressing over and toss gently.
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Serve: Serve chilled or at room temperature.
Notes
For a Protein Boost: Add grilled chicken, shrimp, or chickpeas.
Swap Veggies: Add Mediterranean veggies like spinach, artichokes, or zucchini for variety.
Add Spice: Add red pepper flakes for a spicy twist.
