Description
A fresh and simple salad featuring lentils, vegetables, and a light vinaigrette.
Ingredients
Scale
- 1 cup brown or green lentils
- 3 cups water
- 1/2 cup chopped red onion
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- For the dressing: 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the lentils. Place lentils and water in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and let lentils cool slightly.
- While lentils cool, prepare the dressing. Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- In a large bowl, combine the cooled lentils, red onion, cucumber, tomato, and parsley.
- Pour the dressing over the lentil mixture. Toss gently to coat all ingredients.
- If using, fold in the crumbled feta cheese.
- Serve immediately or chill for later.
Notes
- You can substitute canned lentils (drained and rinsed) for dried lentils to save cooking time.
- For a tangier flavor, add 1 tablespoon of red wine vinegar to the dressing.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 18
- Cholesterol: 15
Keywords: lentil salad, mediterranean, healthy, vegetarian, side dish, light meal