Description
A bright and hearty Mediterranean Lentil Salad with earthy lentils, fresh herbs, and lemon-kissed dressing. Perfect as a comforting side dish for cozy meals.
Ingredients
- 1 cup brown or green lentils, rinsed
- 3 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, finely sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley
- 2 tbsp chopped fresh mint
- 1/4 cup toasted pine nuts or chopped walnuts (optional)
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Place rinsed lentils and water (or broth) in a medium saucepan. Bring to a boil, then reduce to a simmer.
- Cook 20–25 minutes until tender but not mushy. Drain any excess liquid and let cool slightly.
- While the lentils cook, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the herbs. Toast the pine nuts in a dry skillet for 2–3 minutes until golden.
- Whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a small bowl or jar.
- In a large bowl, combine warm lentils, tomatoes, cucumber, onion, olives, parsley, mint, and half the feta.
- Pour dressing over the warm lentils — the heat helps them absorb flavor. Toss gently to combine.
- Sprinkle toasted nuts and remaining feta on top before serving.
Notes
For a creamy contrast, try adding a dollop of soft cheese alongside each plateful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean