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Mediterranean Lentil Salad with Lemon Vinaigrette

Close-up of a vibrant lentil salad mixed with chopped tomatoes, red onion, feta cheese, and fresh parsley.
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A quick and healthy Mediterranean lentil salad featuring fresh vegetables and a tangy lemon dressing, perfect for lunch or meal prep.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups water or vegetable broth
  • 1/2 cup finely chopped red onion
  • 1 cup chopped cucumber
  • 1 cup chopped cherry tomatoes
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • For the Dressing:
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed lentils and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and let the lentils cool slightly.
  2. While the lentils cook, prepare the vegetables: chop the red onion, cucumber, and tomatoes. Chop the parsley and mint.
  3. In a small bowl, whisk together the dressing ingredients: lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.
  4. In a large bowl, combine the cooled lentils, red onion, cucumber, tomatoes, parsley, and mint.
  5. Pour the dressing over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  6. If using, gently fold in the crumbled feta cheese.
  7. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.

Notes

  • For a vegan version, omit the feta cheese.
  • You can substitute canned lentils (drained and rinsed) to make this a no-cook salad, reducing prep time significantly.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for meal prep.

Nutrition

Find it online: https://delishdreams.com/mediterranean-lentil-salad-recipe/