Description
This refreshing Mediterranean Lentil Salad combines earthy lentils, crisp vegetables, and a zesty dressing for a nutritious dish that transports you to sun-drenched shores.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the Lentils: Rinse lentils under cold water. In a pot, combine lentils with 3 cups of water. Bring to a boil, then simmer for 20-25 minutes until tender but not mushy. Drain excess water and let cool.
- Chop Your Veggies: While the lentils cook, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix cooled lentils with chopped vegetables and feta cheese. Drizzle dressing over everything and gently toss to combine.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve & Enjoy: Serve chilled as a main dish or side at your next gathering.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 10mg
Keywords: Customize by adding fresh herbs like parsley or mint. For added protein, consider tossing in cooked quinoa. Store leftovers in an airtight container in the fridge for up to three days.