Description
A vibrant and protein-packed lentil salad featuring tender lentils, crisp vegetables, and a zesty lemon-herb dressing. Perfect as a light lunch, a side dish, or meal prep option. Add grilled chicken or feta for extra protein and Mediterranean flavor.
Ingredients
🛒 Ingredients (serves 4–6):
For the Salad:
1 cup green or French lentils, rinsed
3 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
1 red bell pepper, diced
½ cup kalamata olives, pitted and sliced
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Optional: 1 cup cooked chicken, diced
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground cumin (optional)
Instructions
📝 Instructions:
Step 1: Cook Lentils
Bring lentils and water or broth to a boil in a medium saucepan. Reduce heat and simmer 20–25 minutes until tender but firm. Drain and cool to room temperature.
Step 2: Prepare Vegetables
While lentils are cooking, chop tomatoes, cucumber, bell pepper, and red onion. Slice olives and chop parsley and mint.
Step 3: Make Dressing
In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, pepper, and cumin until emulsified.
Step 4: Assemble Salad
In a large bowl, combine cooled lentils, vegetables, olives, and herbs. Pour dressing over salad and toss gently to coat. Add diced chicken if using.
Step 5: Serve
Chill salad for 30 minutes for flavors to meld or serve immediately at room temperature.
Notes
Flavor Boost: Let salad sit in fridge for 1 hour for deeper flavor.
Protein Options: Add feta, grilled chicken, or chickpeas.
Make Ahead: Can be prepared a day in advance; keep dressing separate if storing longer.
Texture Tip: French or green lentils hold shape better than red lentils for cold salads.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Salad / Mediterranean
- Method: Boiled / Tossed
- Cuisine: Mediterranean