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Mediterranean Lentil Salad

Mediterranean Lentil Salad

Salads

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Occasion

Mediterranean Diet

Nutrition

1/2 cup serving

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 cups vegetable broth
2/3 cup lentils, green dried
1 small cucumber diced (1 small cucumber is about 2 cups)
1 cup tomatoes cherry; halved
1/2 cup olives kalamata; halved, pitted
1 small onion red; diced (1 small onion is about 1 cup)
2 tbsp dill fresh; minced
1/4 cup parsley fresh; minced
1/2 cup feta cheese crumbled (optional, leave out to make vegan or dairy free)
1/4 cup olive oil extra virgin
1/4 cup red wine vinegar
1 tsp oregano dried
1/2 tsp salt
1/2 tsp pepper black
1 tbsp lemon juice (about 1/2 a lemon)

Instructions

In a medium size saucepan, combine the broth and lentils over medium-high heat. Bring to a boil, reduce to low, cover, and simmer until the lentils are tender and the liquid is absorbed. Remove from heat and cool completely.
Once lentils are cool, combine with cucumber, tomatoes, olives, onion, dill, parsley, and feta (if using) in a large bowl. Toss to combine.
In a small jar with a tight-fitting lid, combine the olive oil, vinegar, oregano, salt, pepper, and lemon juice. Close and shake until well-combined.
Pour dressing over the lentil mixture, and toss to coat. Serve immediately, or refrigerate for at least an hour to allow the flavors to meld.