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Easy Mediterranean Lentil Salad with Lemon Vinaigrette

Close-up of a vibrant lentil salad featuring brown lentils, halved cherry tomatoes, crumbled white cheese, and fresh parsley.
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Make this fresh, protein-packed lentil salad featuring crisp vegetables and a zesty lemon dressing. It is perfect for a quick lunch or a healthy side dish.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups water or vegetable broth
  • 1/2 cup chopped cucumber
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed lentils and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 to 25 minutes. Drain any excess liquid.
  2. While the lentils cook, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  3. In a large bowl, combine the cooked, slightly cooled lentils, chopped cucumber, cherry tomatoes, and fresh parsley.
  4. Pour the lemon vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  5. If using, fold in the crumbled feta cheese.
  6. Serve the salad chilled or at room temperature. This salad is great for meal planning.

Notes

  • For a vegan option, omit the feta cheese.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for meal planning.
  • You can substitute other vegetables like chopped bell peppers or red onion.

Nutrition

Find it online: https://blissbatter.com/easy-mediterranean-lentil-salad/