Description
A fresh and vibrant Mediterranean lentil salad featuring earthy lentils, fresh veggies, and zesty lemon dill dressing.
Ingredients
Scale
- 1 cup Green or Brown Lentils
- 1 cup Cherry Tomatoes, chopped
- 1 Cucumber, diced
- 1/2 Red Onion, chopped
- 1/4 cup Fresh Dill, chopped
- 2 tbsp Lemon Juice
- 3 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup Feta Cheese (optional)
Instructions
- Rinse the lentils under cold water and combine with fresh water in a medium pot. Boil and simmer for 20-25 minutes until tender. Drain and cool.
- Chop the cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, chopped dill, salt, and pepper.
- Toss the cooled lentils with the chopped veggies in a large bowl. Drizzle the dressing over and mix gently.
- If using, crumble feta cheese over the top.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Don’t overcook the lentils; they should be tender but hold their shape. This salad can be prepared in advance and lasts up to 4 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg