Mediterranean Lentil Salad Recipe

Introduction

This Mediterranean lentil salad is a fresh, flavorful dish perfect for a light lunch or a side at dinner. Combining tender lentils, crisp vegetables, and tangy feta with a zesty dressing, it’s both nutritious and satisfying.

Ingredients

• 210 g brown lentils (1 cup, 250 ml)
• 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 extra virgin olive oil
• 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 to remove any small rocks 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 cucumber (peeled and seeded). Chop the red onion and parsley finely.
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 cooked lentils and let them cool for 5 to 10 minutes.
7. Step 7: In a large bowl, combine the cooled lentils, diced vegetables, and parsley. Crumble the feta cheese over the top.
8. Step 8: Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

Tips & Variations

• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
• Add chopped fresh mint or oregano for an extra Mediterranean flavor boost.
• Roasting the bell pepper before dicing adds a smoky depth to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Reheat lentils gently if desired, or serve the salad chilled for best flavor.

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 them well and reduce the cooking step since they are already cooked.

How can I make this salad more filling?

Add cooked quinoa, chickpeas, or grilled chicken to boost the protein and make it a heartier meal.

Mediterranean Lentil Salad Recipe

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★★★★★

4.9 from 142 reviews

A refreshing and nutritious Mediterranean lentil salad featuring tender brown lentils, crisp vegetables, tangy feta cheese, and a delicious balsamic vinaigrette dressing. Perfect as a light meal or a healthy side dish, this salad combines wholesome ingredients with vibrant flavors for a satisfying dish.

• Author: Maya
• 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

Lentils and Stock

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

Vegetables

• 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

Additional

• 70 g Feta cheese (2.5 oz, crumbled)

Instructions

1. Rinse lentils: Rinse the brown lentils thoroughly in a fine mesh sieve, removing any small stones or debris to ensure they are clean.
2. Cook lentils: In a medium saucepan, add 1 cup of rinsed lentils, 2 cups of water, and one bullion stock cube. Bring to a boil, then reduce heat and simmer uncovered for about 16 to 20 minutes, until lentils are tender but not mushy.
3. Prepare vegetables: While the lentils cook, dice the red bell pepper, tomatoes, and peeled cucumber. Finely chop the red onion and parsley for freshness.
4. Make dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until well combined.
5. Drain lentils: Drain the cooked lentils and let them cool for 5 to 10 minutes to reach room temperature.
6. Combine salad: In a large bowl, combine the cooled lentils, diced vegetables, and chopped parsley. Crumble the feta cheese over the top, then pour the dressing evenly over the salad.
7. Toss and serve: Gently toss everything together to coat in the dressing. Serve the salad at room temperature or chilled for best flavor.

Notes

• Ensure lentils are rinsed properly to avoid grit or debris in the salad.
• Do not overcook lentils to prevent them from becoming mushy; tender but firm lentils hold texture well.
• Peeling and seeding the cucumber enhances texture and prevents excess moisture in the salad.
• Adjust seasoning of the dressing according to taste preferences.
• This salad can be made ahead and stored refrigerated for up to 2 days.
• For a vegan version, omit the feta or substitute with a plant-based cheese.

Keywords: Mediterranean lentil salad, healthy lentil salad, vegetarian salad, feta cheese salad, easy lentil recipe, balsamic dressing, healthy lunch