Description
A bright and warm salad featuring tender lentils, fresh vegetables, and a zesty lemon dressing.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed and picked over
- 3 cups water or low-sodium vegetable broth
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and black pepper to taste
Instructions
- Rinse lentils, chop the vegetables, and measure the dressing to stay organized.
- Cook the lentils by placing them and 3 cups of water or broth in a medium pot. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender but not mushy. Drain excess liquid.
- While lentils cook, whisk together olive oil, lemon juice, minced garlic, oregano, and a pinch of salt and pepper in a small bowl.
- In a large bowl, combine chopped red onion, cherry tomatoes, cucumber, and olives. Add warm lentils and toss gently.
- Pour dressing over the salad and toss until evenly coated. Fold in crumbled feta if using and let rest for 5–10 minutes to blend flavors.
- Serve warm or at room temperature. If making ahead, cool before chilling.
Notes
Use unsalted broth for lower sodium; rinse lentils well to remove dust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg