Mediterranean Lentil Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
1 cup green lentils, uncooked
02 -
1 large English or Persian cucumber, diced
03 -
1 red onion, diced
04 -
½ cup flat leaf parsley, chopped
05 -
1 cup cherry tomatoes, halved
06 -
½ cup Kalamata olives, chopped
07 -
⅓ cup feta cheese, crumbled
→ Dressing
08 -
1 tablespoon extra virgin olive oil
09 -
1 tablespoon red wine vinegar
10 -
Juice of one fresh lemon
11 -
2 teaspoons Dijon mustard
12 -
1 teaspoon honey
13 -
1 teaspoon dried oregano
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Rinse the green lentils thoroughly under cold water. Place them in a medium saucepan and add 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the lentils are tender but still hold their shape. Be careful not to overcook them as they can become mushy.
02 -
While the lentils are cooking, prepare the vegetables. Dice the cucumber and red onion, halve the cherry tomatoes, chop the Kalamata olives, and finely chop the parsley. Place all prepared vegetables in a large bowl.
03 -
Once the lentils are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Allow them to cool completely, which should take about 10 minutes. You can spread them on a baking sheet to cool faster.
04 -
Add the cooled lentils to the large bowl with the prepared vegetables. Gently toss to combine. Sprinkle the crumbled feta cheese over the top.
05 -
In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, and dried oregano until well combined and slightly emulsified.
06 -
Pour the dressing over the lentil and vegetable mixture. Gently toss everything together until the salad is evenly coated with the dressing. Season with salt and freshly ground black pepper to taste.
07 -
The salad can be served immediately at room temperature, or chilled for an hour before serving to allow the flavors to meld together.
# Notes:
01 -
This salad keeps well in the refrigerator for up to 3 days.
02 -
For a vegan version, simply omit the feta cheese or substitute with a plant-based alternative.
03 -
French green lentils (Puy lentils) work especially well in this recipe as they hold their shape after cooking.