Description
A nutritious and flavorful salad combining tender green lentils with fresh vegetables, herbs, and feta cheese in a bright lemon vinaigrette.
Ingredients
Scale
- 1 cup dried green lentils
- 3 cups water or vegetable broth
- 1 bay leaf
- 1/2 teaspoon salt (for cooking)
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- 1. Rinse lentils and cook with water, bay leaf, and salt for 20-25 minutes until tender.
- 2. Drain lentils, remove bay leaf, and cool for 15 minutes.
- 3. Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- 4. Toss cooled lentils with dressing in a large bowl.
- 5. Add cucumber, tomatoes, red onion, sun-dried tomatoes, and olives.
- 6. Gently fold in feta cheese and fresh herbs.
- 7. Let rest 30 minutes before serving to allow flavors to meld.
Notes
Store in refrigerator up to 4 days. Flavors improve after resting. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g