Mediterranean Lentil Salad

Why You’ll Love This Recipe

• Protein-Packed: Lentils provide a hearty source of plant-based protein.​
• Fresh and Vibrant: A colorful array of vegetables adds both texture and nutrients.​
• Quick to Prepare: Ready in under an hour, making it ideal for meal prepping.​
• Versatile: Easily adaptable with your favorite veggies or added proteins.​

Ingredients

• 1 cup dry lentils (green, brown, or black)​
• 4 cups water​
• 1 bay leaf​
• 1 medium cucumber, diced​
• 1½ cups cherry tomatoes, halved​
• ½ small red onion, thinly sliced​
• ½ cup kalamata olives, halved​
• ½ cup roasted red peppers, diced​
• ½ cup feta cheese, crumbled​
• 2 teaspoons dried oregano​
• 2 tablespoons fresh mint, minced​

Dressing:

• 2 tablespoons orange juice​
• 2 tablespoons lemon juice​
• 1 teaspoon Dijon mustard​
• 1 teaspoon honey​extra-virgin olive oil​
• Salt and pepper to taste​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Lentils: Rinse lentils under cold water. In a medium pot, combine lentils, water, and bay leaf. Bring to a boil, then reduce heat and simmer until tender (18-25 minutes, depending on lentil type). Drain and let cool.​

2. Prepare the Vegetables: While lentils cook, chop cucumber, halve cherry tomatoes, slice red onion, and dice roasted red peppers.​wholeandheavenlyoven.com

3. Make the Dressing: In a small bowl, whisk together orange juice, lemon juice, Dijon mustard, and honey. Slowly drizzle in olive oil, whisking continuously until emulsified. Season with salt and pepper.​

4. Assemble the Salad: In a large bowl, combine cooled lentils, prepared vegetables, olives, feta, oregano, and mint. Pour dressing over the salad and toss to combine.​

5. Marinate: Let the salad sit for at least 15 minutes to allow flavors to meld.​

6. Serve: Enjoy immediately or refrigerate for later.​

Servings and Timing

• Servings: 6​
• Prep Time: 20 minutes​
• Cook Time: 20 minutes​
• Total Time: 40 minutes​

Variations

• Add Protein: Incorporate grilled chicken or chickpeas for extra protein.​
• Different Veggies: Try adding artichoke hearts or spinach for added nutrients.​
• Vegan Option: Omit feta or use a plant-based alternative.​

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.​
• Reheating: Best enjoyed cold or at room temperature; no reheating necessary.​

FAQs

Can I use canned lentils?

Yes, rinse and drain them before use.​

What type of lentils is best?

Green, brown, or black lentils hold their shape well in salads.​

How can I reduce the sharpness of red onions?

Soak slices in cold water for 10 minutes before adding.​

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.​

Can I make it ahead?

Yes, it tastes better as flavors meld over time.​

What can I substitute for feta?

Try goat cheese or a vegan cheese alternative.​

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days.​

Can I freeze this salad?

Not recommended, as vegetables may become mushy.​

What pairs well with this salad?

Grilled meats or pita bread complement it nicely.​

How do I prevent lentils from becoming mushy?

Monitor cooking time and test for tenderness starting at 15 minutes.​

Conclusion

This Mediterranean Lentil Salad is a versatile and nutritious dish that’s easy to prepare and full of vibrant flavors. Whether as a side or a light main course, it’s sure to become a favorite in your recipe rotation.

Mediterranean Lentil Salad

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This Mediterranean Lentil Salad is a refreshing, protein-packed dish filled with tender lentils, crisp vegetables, tangy feta, and a citrusy vinaigrette. Perfect as a light lunch, side dish, or meal prep option, this salad is naturally gluten-free and can easily be made vegan. Enjoy the bold Mediterranean flavors in just 40 minutes!

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Salad, Side Dish, Lunch
• Method: Boiling, Chopping, Mixing
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

For the Salad:

• 1 cup dry lentils (green, brown, or black)
• 4 cups water
• 1 bay leaf
• 1 medium cucumber, diced
• 1 ½ cups cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup kalamata olives, halved
• ½ cup roasted red peppers, diced
• ½ cup feta cheese, crumbled
• 2 teaspoons dried oregano
• 2 tablespoons fresh mint, minced

For the Dressing:

• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ⅓ cup extra-virgin olive oil
• Salt and pepper, to taste

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Instructions

1. Cook the Lentils:

1. Rinse lentils under cold water.
2. In a medium pot, combine lentils, water, and bay leaf.
3. Bring to a boil, then reduce heat and simmer until tender (about 18-25 minutes).
4. Drain and let cool completely.

2. Prepare the Vegetables:

5. While lentils cook, chop cucumber, halve cherry tomatoes, slice red onion, and dice roasted red peppers.

3. Make the Dressing:

6. In a small bowl, whisk together orange juice, lemon juice, Dijon mustard, and honey.
7. Slowly drizzle in olive oil, whisking continuously until emulsified.
8. Season with salt and pepper to taste.

4. Assemble the Salad:

9. In a large bowl, combine cooled lentils, vegetables, olives, feta, oregano, and mint.
10. Pour the dressing over the salad and toss to combine.

5. Let Flavors Meld & Serve:

11. Let the salad sit for 15 minutes before serving to allow flavors to blend.
12. Serve immediately or refrigerate for later.

Notes

• Best Lentils: Use green, brown, or black lentils as they hold their shape well.
• Milder Red Onion: Soak onion slices in cold water for 10 minutes to reduce sharpness.
• Make It Vegan: Swap feta for a plant-based cheese alternative.