Description
A refreshing and protein-packed salad made with tender lentils, crisp vegetables, fresh herbs, and tangy feta cheese, tossed in a light lemon-olive oil dressing for a vibrant Mediterranean flavor.
Ingredients
Units
Scale
- 1 cup dried green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils are tender but not mushy. Drain and let cool.
- In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, bell pepper, red onion, feta, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For added texture, sprinkle with toasted pine nuts before serving.
- Use pre-cooked lentils for faster preparation.
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg