Mediterranean Lentil Salad (Printable)
Vibrant protein-packed lentils with crisp vegetables and zesty lemon-olive oil dressing—perfect for lunch or as a side.
# What You’ll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red onion, finely chopped
07 - 1/2 cup roasted red peppers, diced
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
18 - 1/3 cup crumbled feta cheese (omit for vegan option)
# How-To Steps:
01 - In a saucepan, combine lentils, water, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until lentils are tender but not mushy. Drain and discard bay leaf. Rinse lentils under cold water to cool and drain well.
02 - In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, roasted red peppers, olives, parsley, and mint (if using).
03 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
04 - Pour dressing over the lentil and vegetable mixture. Toss gently to combine and adjust seasoning to taste.
05 - If desired, top with crumbled feta cheese before serving.
06 - Chill for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.
# Expert Tips:
01 -
- The lentils soak up the zesty dressing like tiny flavor sponges, transforming an ordinary legume into something youll crave even at breakfast time (Ive been there).
- You can make this on Sunday and enjoy it all week, with the flavors actually improving after a day or two in the fridge.
02 -
- I once skipped rinsing the lentils after cooking and ended up with a murky, muddy-tasting salad that no amount of extra dressing could save.
- The salad might look like it has too much dressing at first, but those lentils are thirsty little things and will absorb it beautifully as the salad sits.
03 -
- Soaking the chopped red onion in ice water for ten minutes before adding it to the salad removes that sharp bite while keeping all the flavor and crunch.
- Warm lentils absorb dressing better than cold ones, so try tossing them with half the dressing while theyre still slightly warm, then add the remaining dressing after combining with the vegetables.