Ingredients
1 cup dry French green or Beluga lentils, rinsed
2.5 cups water or vegetable broth
1 bay leaf
1 large English cucumber, diced
1 pint cherry tomatoes, halved
1/2 small red onion, finely diced
1/2 cup crumbled feta cheese
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Step 1: Combine the rinsed lentils, water (or broth), and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 18-22 minutes until tender but still firm to the bite.
Step 2: While the lentils cook, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl.
Step 3: Drain the cooked lentils well and discard the bay leaf. Transfer the warm lentils to a large mixing bowl and toss with half of the dressing.
Step 4: Add the diced cucumber, cherry tomatoes, red onion, parsley, and mint to the bowl with the lentils.
Step 5: Pour the remaining dressing over the salad and toss gently to combine all ingredients.
Step 6: Fold in the crumbled feta cheese right before serving to maintain its texture.
Step 7: Serve immediately at room temperature or chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Notes
Ensure you do not overcook the lentils; they should have a slight ‘al dente’ texture. If making ahead, add the feta and fresh herbs just before serving for the best appearance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 15mg
Keywords: healthy mediterranean lentil salad, lentil salad recipe, high protein salad, mediterranean diet recipes, vegetarian meal prep
