Description
A vibrant, healthy, and delicious salad made with lentils, fresh vegetables, herbs, and a zesty lemon vinaigrette. Perfect for meal prep or as a side dish.
Ingredients
1 cup green or brown lentils
1 small red onion, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1 bunch parsley, chopped
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
Salt and black pepper to taste
Instructions
Rinse lentils and simmer in 3 cups water for 20–25 minutes until tender but firm.
Chop cucumber, tomatoes, onions, parsley, and olives while lentils cook.
Whisk olive oil, lemon juice, and red wine vinegar in a large bowl. Season lightly.
Drain lentils and mix with the chopped vegetables.
Pour over the dressing and toss gently.
Let the salad sit 10 minutes before serving to allow flavors to blend.
Notes
Best served chilled or at room temperature.
Store in an airtight container in the fridge for 3–4 days.
Customize with extra herbs or tahini drizzle.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: mediterranean lentil salad, vegan salad, healthy lentil recipes, gluten-free picnic salad