Mediterranean Lentil Salad Recipe

Introduction

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

Ingredients

• 210 g Brown lentils (1 cup)
• 500 ml Water (2 cups)
• 1 Bouillon 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, removing any small stones or debris.
2. Step 2: In a medium saucepan, combine the rinsed lentils, water, and bouillon stock cube. Bring to a boil.
3. Step 3: Reduce the heat and simmer uncovered for 16 to 20 minutes, until the lentils are tender but not mushy.
4. Step 4: While the lentils cook, dice the red bell pepper, tomatoes, and peeled, seeded cucumber. 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 allow them to cool for 5 to 10 minutes.
7. Step 7: In a large bowl, combine the cooled lentils, diced vegetables, chopped parsley, and crumbled feta cheese.
8. Step 8: Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice to the dressing.
• Substitute brown lentils with green or Puy lentils for a slightly different texture.
• Add toasted pine nuts or walnuts for added crunch.
• Use fresh herbs like mint or oregano along with parsley for a more aromatic salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop over time. If chilled, let the salad sit at room temperature for 10-15 minutes before serving. Toss gently again before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad can be made a few hours or up to a day in advance. Just keep it refrigerated and toss before serving to refresh the flavors.

Can I use canned lentils instead of dried?

You can use canned lentils to save time. Rinse and drain them well, then proceed with combining the salad ingredients and dressing as usual.

Mediterranean Lentil Salad Recipe

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★★★★★

4.7 from 120 reviews

A vibrant and healthy Mediterranean lentil salad featuring tender brown lentils combined with fresh vegetables, tangy balsamic dressing, and creamy feta cheese. This salad is perfect as a light meal or side dish, offering a delightful balance of flavors and textures.

• Author: Kai
• 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 Broth

• 210 g Brown lentils (1 cup / 250 ml)
• 500 ml Water (2 cups)
• 1 Bouillon 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

Cheese

• 70 g Feta cheese (2.5 oz)

Instructions

1. Rinse the lentils: Rinse the brown lentils thoroughly in a fine mesh sieve and pick over them to remove any small debris or stones.
2. Add lentils and broth: In a medium saucepan, combine the rinsed lentils, water, and a bouillon stock cube (chicken or vegetable) for added flavor.
3. Boil and simmer: Bring the mixture to a boil, then reduce to a simmer and cook uncovered until the lentils are tender but retain their shape, about 16 to 20 minutes.
4. Chop vegetables: While the lentils cook, dice the red bell pepper, tomatoes, cucumber (peeled and seeded), and finely chop the red onion and parsley.
5. Prepare dressing: Whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl to create a flavorful vinaigrette.
6. Drain lentils: Drain the cooked lentils and allow them to cool for 5 to 10 minutes to slightly warm or reach room temperature.
7. Combine ingredients: In a mixing bowl, combine the cooled lentils, diced vegetables, chopped parsley, and crumble the feta cheese over the top.
8. Toss and serve: Pour the dressing over the salad and gently toss everything together. Serve at room temperature or chilled for best flavor.

Notes

• Peeling and seeding the cucumber ensures a better texture and reduces bitterness.
• The salad can be prepared in advance and chilled to allow flavors to meld.
• Use vegetable stock cube for a vegetarian version.
• Adjust the honey and vinegar quantities to balance sweetness and acidity according to taste.
• This salad is a great make-ahead option for picnics or meal prep.

Keywords: Mediterranean lentil salad, healthy lentil salad, vegetarian salad, brown lentils recipe, feta cheese salad, easy salad recipe