Mediterranean Lentil Salad Recipe

Introduction

This Mediterranean lentil salad is a fresh and flavorful dish perfect for a light lunch or a side. Packed with nutritious lentils, crisp vegetables, and tangy feta, it’s both satisfying and refreshing. The simple balsamic dressing ties everything together beautifully.

Ingredients

• 210 g Brown lentils (1 cup)
• 500 ml Water (2 cups)
• 1 Bullion stock cube (chicken or vegetable)
• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber
• 1 Small red onion
• 4 tbsp Parsley (chopped)
• 2 tbsp Olive oil (extra virgin)
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper, to taste
• 70 g Feta cheese (2.5 oz)

Instructions

1. Step 1: Rinse the lentils thoroughly in a fine mesh sieve, picking out any small stones or debris.
2. Step 2: In a medium saucepan, combine the lentils, water, and bullion stock cube. Bring to a boil.
3. Step 3: Reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
4. Step 4: While the lentils cook, dice the red bell pepper, tomatoes, and peeled, seeded cucumber. Finely chop the red onion and parsley.
5. Step 5: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
6. Step 6: Drain the lentils and let them cool for 5 to 10 minutes.
7. Step 7: In a large bowl, combine the cooled lentils, diced vegetables, chopped parsley, and crumbled feta cheese.
8. Step 8: Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

Tips & Variations

• Use red or green lentils for a different texture and color variation.
• Add chopped olives or sun-dried tomatoes for more Mediterranean flavor.
• For a vegan option, omit the feta or substitute with a plant-based cheese.
• Allow the salad to sit for 30 minutes before serving to let flavors meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it longer and toss just before serving. Reheat gently if preferred warm, but the salad is delicious served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse and drain them well before adding to the salad. You can skip the cooking step if using canned lentils.

How do I prevent the salad from becoming soggy?

Drain the lentils thoroughly and avoid overcooking them. Also, toss the salad with the dressing just before serving to keep the vegetables crisp.

Mediterranean Lentil Salad Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This Mediterranean Lentil Salad is a refreshing and nutritious dish that perfectly balances the earthiness of brown lentils with fresh vegetables, tangy feta cheese, and a light balsamic vinaigrette dressing. It’s a perfect make-ahead meal or a side dish for any occasion, ideal for those seeking a healthy and flavorful Mediterranean-inspired salad.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Primary Ingredients

• 210 g Brown lentils (1 cup / 250 ml)
• 500 ml Water (2 cups)
• 1 Bullion stock cube (chicken or vegetable)

Vegetables & Herbs

• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber (peeled and seeded)
• 1 Small red onion
• 4 tbsp Parsley (chopped)

Dressing

• 2 tbsp Extra virgin olive oil
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper (to taste)

Cheese

• 70 g Feta cheese (2.5 oz, crumbled)

Instructions

1. Rinse the lentils: Place the brown lentils in a fine mesh sieve and thoroughly rinse under cold running water. Remove any small rocks or debris you might find among the lentils to ensure cleanliness before cooking.
2. Cook the lentils: In a medium saucepan, combine the rinsed lentils with 2 cups (500 ml) of water and add the bullion stock cube (chicken or vegetable). Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
3. Simmer until tender: Let the lentils cook uncovered for 16 to 20 minutes or until they are tender but not mushy. Keep an eye on the water level and add more if necessary to prevent drying out.
4. Prepare the vegetables: While the lentils are cooking, dice the red bell pepper, tomatoes, peeled and seeded cucumber, and chop the small red onion as well as the parsley.
5. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper thoroughly until well combined.
6. Drain and cool lentils: Once cooked, drain the lentils and spread them out or leave them in the sieve to cool for about 5 to 10 minutes to room temperature.
7. Combine ingredients: In a large bowl, mix the cooled lentils with the diced vegetables and chopped parsley. Crumble the feta cheese on top.
8. Add dressing and toss: Pour the prepared dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
9. Serve: The salad can be served immediately at room temperature or chilled for extra refreshment. Enjoy as a light meal or side dish.

Notes

• Ensure lentils are not overcooked; they should retain slight firmness to maintain texture in the salad.
• Peeling and removing seeds from the cucumber prevents extra moisture and bitterness in the salad.
• The salad tastes even better if allowed to rest in the fridge for 30 minutes to let flavors meld.
• For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
• Adjust seasoning of salt and pepper in the dressing to your personal taste preferences.

Keywords: Mediterranean lentil salad, healthy lentil salad, vegetarian salad, lentil recipe, quick salad, feta cheese salad, nutritious salad