lentil salad
Lentil salad brings a healthy, Mediterranean burst of flavor. Quick to prepare, perfect for refreshing lunches or light dinners.
Ingredients
Method
- Rinse and drain the lentils. Place them in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 18–20 minutes or until tender.
- Drain the lentils and let them cool completely.
- In a large bowl, combine the cooled lentils, diced cucumber, red bell pepper, cherry tomatoes, and sliced red onion.
- In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper.
- Pour the dressing over the lentil mixture and toss gently to combine.
- Add the chopped fresh parsley and toss again. If desired, sprinkle with crumbled feta cheese before serving.
- Serve chilled or at room temperature. Enjoy!
Notes
Lentil salad is a staple in Mediterranean diets thanks to its remarkable versatility and vibrant flavors. It is not only a wonderful choice for lunches and light dinners but also perfect for meal-prepping, picnics, and gatherings, since it holds up beautifully when made in advance.
For perfectly tender lentils, avoid overcooking them—taste them around the 18-minute mark for doneness. If you want to save time, use pre-cooked or canned lentils, just be sure to rinse thoroughly to remove excess sodium.
Don’t hesitate to customize! Try swapping in roasted red peppers for a smoky twist or add diced avocado just before serving for extra creaminess. For extra protein, grilled chicken or chickpeas can be included, making it a full, satisfying meal.
When making the dressing, whisk the olive oil and lemon juice until emulsified for a more even coating over all the ingredients. A generous squeeze of lemon right before serving adds a fresh touch.
