Mediterranean Lentil Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper thoroughly until well combined.
- 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.
- Combine ingredients: In a large bowl, mix the cooled lentils with the diced vegetables and chopped parsley. Crumble the feta cheese on top.
- Add dressing and toss: Pour the prepared dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- 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
Find it online: https://cookcrisis.com/mediterranean-lentil-salad-recipe/
