Mediterranean Lentil Salad Recipe

Introduction

This Mediterranean lentil salad is a fresh, flavorful dish perfect as a light lunch or a side for dinner. Packed with wholesome ingredients like lentils, fresh vegetables, and tangy feta, it’s both nutritious and satisfying.

Ingredients

• 210 g brown lentils (1 cup / 250 ml)
• 500 ml water (2 cups)
• 1 bullion stock cube (chicken or vegetable)
• 1 red bell pepper
• 2 tomatoes
• 1 cucumber
• 1 small red onion
• 4 tbsp parsley (chopped)
• 2 tbsp extra virgin olive oil
• 4 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste
• 70 g feta cheese (2.5 oz)

Instructions

1. Step 1: Rinse the lentils thoroughly in a fine mesh sieve, picking over them to remove any small rocks or debris.
2. Step 2: In a medium saucepan, combine the rinsed lentils, water, and bullion stock cube.
3. Step 3: Bring the mixture to a boil, then reduce heat and simmer uncovered for 16 to 20 minutes, until lentils are tender but not mushy.
4. Step 4: While lentils cook, dice the red bell pepper, tomatoes, and cucumber (peeled and seeds removed). Chop the red onion and parsley finely.
5. Step 5: Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl.
6. Step 6: Drain the cooked lentils and let them cool for 5 to 10 minutes.
7. Step 7: In a large bowl, combine the cooled lentils, diced vegetables, chopped parsley, and crumbled feta cheese.
8. Step 8: Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

Tips & Variations

• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
• Add a squeeze of fresh lemon juice for extra brightness in the dressing.
• Try adding chopped olives or roasted nuts for added texture and flavor.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. If refrigerated, let it sit at room temperature for 15 minutes before serving and toss gently to refresh the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used for a quicker preparation. Rinse and drain them well, then add directly to the salad, reducing the cooking time needed.

How do I prevent the lentils from becoming mushy?

Keep an eye on the lentils while simmering and cook them just until tender. Avoid overcooking by checking texture at around 15 minutes.

Mediterranean Lentil Salad Recipe

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★★★★★

4.6 from 126 reviews

This vibrant Mediterranean lentil salad is a wholesome, flavorful dish featuring tender brown lentils mixed with fresh vegetables, tangy balsamic dressing, and creamy feta cheese. Perfect as a light lunch or a satisfying side, it combines nutritious ingredients with simple preparation for a refreshing and healthy meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils and Broth

• 210 g Brown lentils (1 cup / 250 ml)
• 500 ml Water (2 cups)
• 1 bullion stock cube (chicken or vegetable)

Vegetables

• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber (peeled and seeded)
• 1 Small red onion
• 4 tbsp Parsley (chopped)

Dressing

• 2 tbsp Olive oil (extra virgin)
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper (to taste)

Finishing

• 70 g Feta cheese (2.5 oz, crumbled)

Instructions

1. Rinse lentils: Rinse the brown lentils thoroughly in a fine mesh sieve to remove any debris or small stones. Inspect carefully to ensure cleanliness before cooking.
2. Cook lentils: In a medium saucepan, combine the rinsed lentils, water, and a bullion stock cube. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 16 to 20 minutes until the lentils are tender but still hold their shape.
3. Prepare vegetables: While the lentils are cooking, dice the red bell pepper, tomatoes, and peeled, seeded cucumber. Chop the small red onion and parsley finely.
4. Make dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
5. Drain lentils: Once cooked, drain the lentils thoroughly and let them cool for 5 to 10 minutes at room temperature.
6. Combine salad: In a large bowl, mix the cooled lentils with the diced vegetables and chopped parsley. Crumble the feta cheese over the mixture.
7. Add dressing and toss: Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly.
8. Serve: Serve the salad at room temperature or chilled, according to preference. Enjoy as a nutritious meal or side dish.

Notes

• Ensure lentils are rinsed well to avoid any grit in the salad.
• Do not overcook lentils; they should be tender but not mushy to maintain texture.
• Peeled and seeded cucumber prevents excess wateriness in the salad.
• The salad tastes best when allowed to rest for a little while after tossing to let flavors meld.
• Can be served cold or at room temperature.

Keywords: Mediterranean lentil salad, healthy lentil salad, vegetarian salad, feta cheese salad, easy lentil recipe