You prepare this healthy, high protein Mediterranean Lentil Salad with fresh vegetables and a bright lemon vinaigrette. It is easy to make and perfect for meal prep.
Author:cookingbymia
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Lunch
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 cup brown or green lentils, rinsed
3 cups water or vegetable broth
1/2 teaspoon salt
1 cup chopped cucumber
1 cup chopped tomatoes
1/2 cup chopped red onion
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley
For the Vinaigrette:
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Combine the rinsed lentils and water or broth in a saucepan. Add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
While the lentils cook, prepare the vegetables: chop the cucumber, tomatoes, red onion, and parsley. Set aside.
Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and oregano. Season with salt and pepper.
In a large bowl, combine the warm, drained lentils with the chopped cucumber, tomatoes, red onion, and parsley.
Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
If using, gently fold in the crumbled feta cheese.
Serve the salad warm or chilled. This salad is excellent for make ahead salad preparation.
Notes
For a gluten free lentil salad, confirm your broth is certified gluten free.
This recipe makes a great plant based lentil dish if you omit the feta cheese.
This hearty salad keeps well in the refrigerator for up to four days, making it ideal for lentil salad meal prep.