Mediterranean Lentil Salad Recipe
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.
- 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
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
- Rinse lentils: Rinse the brown lentils thoroughly in a fine mesh sieve, removing any small stones or debris to ensure they are clean.
- 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.
- Prepare vegetables: While the lentils cook, dice the red bell pepper, tomatoes, and peeled cucumber. Finely chop the red onion and parsley for freshness.
- 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.
- Drain lentils: Drain the cooked lentils and let them cool for 5 to 10 minutes to reach room temperature.
- 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.
- 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
Find it online: https://messykitchenmagic.com/mediterranean-lentil-salad-recipe/
