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Mediterranean Lentil Salad

Mediterranean Lentil Salad Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils
  • 3 cups vegetable broth or water
  • 1 English cucumber, seeded and diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely diced
  • ½ cup pitted Kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Method
 

  1. Rinse lentils and pick over for debris. Bring 3 cups salted water or broth to a boil, add lentils, reduce to a simmer, and cook 18-25 minutes until tender but not mushy. Drain and cool completely.
  2. Dice cucumber, halve tomatoes, dice red onion, halve olives. Finely chop parsley and mint.
  3. Whisk olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until blended.
  4. In a large bowl, combine cooled lentils, vegetables, olives, and herbs. Pour dressing over and toss gently.
  5. Top with crumbled feta and serve at room temperature or chilled.

Notes

For the best flavor, refrigerate the salad for at least 30 minutes before serving; it keeps well for days. You can cook the lentils in advance and store them in the fridge for up to 2 days before assembling the salad.