Description
A vibrant Mediterranean salad featuring tender lentils and fresh vegetables, perfect for a nutritious weeknight meal or potluck.
Ingredients
Scale
- 1 cup lentils
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse and drain the lentils. In a pot, combine the lentils and water or vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender. Drain and let cool.
- Combine the cooled lentils with the diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, sliced olives, and crumbly feta cheese (if using).
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Pour this zesty dressing over the lentil mixture and toss to combine, letting the flavors mingle.
- Garnish the salad with freshly chopped parsley and serve it chilled or at room temperature for a refreshing treat!
Notes
This salad tastes even better after a day in the fridge; consider making it a day prior for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 5mg