Description
A wholesome Mediterranean lentil salad packed with protein, fiber, and fresh vegetables. This healthy, flavorful dish is perfect as a light meal, side dish, or meal prep option.
Ingredients
- For the Dressing:
- Juice of 2 lemons
- 1–2 garlic cloves, minced
- Salt and black pepper, to taste
- 1/2 tsp chili flakes (optional)
- 1/3 cup extra virgin olive oil
- For the Salad:
- 1 cup green or black lentils
- 1 bay leaf
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 green onions, chopped
- 1/2 cup parsley, chopped
- 1/2 cup mint, chopped
Instructions
- In a large bowl, whisk together lemon juice, garlic, salt, pepper, chili flakes, and olive oil until well combined.
- Rinse lentils and cook in a pot with bay leaf and water for 20–25 minutes until tender but not mushy. Drain excess water.
- Add warm lentils to the dressing and mix gently. Let cool slightly.
- Add cucumber, bell peppers, green onions, parsley, and mint. Toss to combine.
- Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
- Use green or French lentils as they hold their shape best.
- Add dressing while lentils are warm for better flavor absorption.
- Serve at room temperature for best taste.
- Store in fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean