Description
A refreshing and colorful blend of hearty lentils, crisp veggies, and zesty dressing that brings the flavors of the Mediterranean to your table.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse lentils under cool water until clear. In a saucepan, combine with three cups of water or vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes until tender but not mushy.
- While lentils cook, chop cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and optional herbs like oregano or basil.
- Once lentils have cooled slightly, toss them in a large mixing bowl with chopped veggies. Drizzle dressing over the top and gently stir until well mixed.
- Sprinkle crumbled feta cheese over the salad just before serving.
- Let the salad sit in the fridge for at least 30 minutes to meld flavors. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Customize your salad by adding nuts for crunch or swapping veggies based on your preference. Rinse lentils well before cooking to remove impurities for better taste. Store in an airtight container in the fridge for up to four days; no reheating needed.