Mediterranean Lentil Salad
This Mediterranean Lentil Salad is bursting with flavor and easy to make, perfect for a refreshing dish.
Equipment
- medium pot
Ingredients
- 1 cup uncooked lentils French lentils, black lentils, or brown lentils (2 ½ cups cooked)
- 1 pint cherry tomatoes or grape tomatoes, sliced in half, about 2 cups
- 1 piece English cucumber or Turkish cucumber, diced, about 2 cups
- 1 piece bell pepper yellow or red, diced
- ¼ cup red onion very finely diced
- 1 bunch flat-leaf parsley chopped
- ¼–½ cup fresh mint chopped
- 2 cloves garlic grated or finely minced
- ¼ cup extra virgin olive oil
- 1 large lemon zest and juice
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
Instructions
- Place lentils in a medium pot with 4 cups water and bring to a boil, lower to a simmer, cover and cook until al dente. Check at 15 minutes, then check every few minutes. Drain, soak in cold water.
- While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
- Add the drained, cooled lentils to the bowl.
- Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice. Give a good stir to combine well. Adjust salt and lemon to taste. As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary- especially if making this ahead- always taste before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
- Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Notes
Optional additions: ½ teaspoon sumac, feta cheese, kalamata olives, arugula or baby spinach, splash red wine vinegar.
Nutrition
Serving: 1cupCalories: 176kcalCarbohydrates: 22.4gProtein: 7.1gFat: 7.7gSaturated Fat: 1.1gSodium: 301mgFiber: 4.1gSugar: 3.7g
Tried this recipe?Let us know how it was!