Go Back

Mediterranean Lentil Salad

A vibrant and nutritious salad featuring tender lentils, crisp vegetables, and a tangy dressing, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup dried green or brown lentils Rinsed and drained
  • 2 cups water or vegetable broth For cooking the lentils
  • 1 medium red onion Diced
  • 1 piece bell pepper Any color, diced
  • 1 cup cherry tomatoes Halved
  • 1 piece cucumber Diced
  • ¼ cup parsley Chopped
For the dressing
  • ¼ cup olive oil
  • 2 tablespoons lemon juice Freshly squeezed
  • 1 teaspoon ground cumin Adds flavor depth
  • to taste Salt and pepper

Method
 

Cooking the Lentils
  1. In a medium-sized pot, combine the rinsed lentils and water or vegetable broth. Bring to a boil, then lower the heat and let it simmer for about 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
Preparing the Vegetables
  1. While the lentils are cooking, dice the red onion, bell pepper, cucumber, and halve the cherry tomatoes.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper. Adjust the seasoning to your preference for a zesty kick.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked lentils with the diced vegetables and the dressing. Toss gently to ensure everything is evenly coated.
  2. Sprinkle in the chopped parsley for that fresh herbal note and give it one last gentle toss.
Serving
  1. Enjoy immediately, or let it chill in the refrigerator for an hour to allow the flavors to meld beautifully together.

Notes

This salad stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. To reheat, enjoy cold or give it a quick toss in the microwave.