This Mediterranean lentil salad is bursting with vibrant, fresh ingredients and complemented by a zesty citrus dressing. Packed with tender lentils, it’s a quick and easy dish that’s sure to become a go-to for lunch!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 271 kcal
INGREDIENTS
Salad
- 1 cup lentils (green, brown, or black; see blog post for more details)
- 4 cups water
- 1 bay leaf
- 1 medium cucumber, diced into 1/4-inch cubes
- 1/2 small red onion, thinly sliced
- 1-1/2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1/2 cup diced roasted red peppers
- 1/2 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 2 tablespoons fresh mint, minced
Citrus Dressing
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or agave nectar
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
INSTRUCTIONS
Prepare the Lentils: Rinse the lentils under cold water in a fine-mesh sieve, discarding any bad lentils.
In a medium pot, combine lentils, water, and the bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and cook for 18-25 minutes until tender but not mushy.
Drain the lentils, discard the bay leaf, and let the lentils cool in the fridge.
Assemble the Salad: Once the lentils are cool, combine them in a large bowl with cucumber, red onion, cherry tomatoes, olives, roasted red peppers, feta, oregano, and mint. Toss until everything is well combined.
Make the Citrus Dressing: In a small bowl, whisk together the orange juice, lemon juice, Dijon mustard, and honey until smooth. Gradually drizzle in the olive oil while whisking until the dressing emulsifies. Season with salt and pepper to taste.
Combine Salad and Dressing: Drizzle the dressing over the salad and toss until everything is evenly coated. Adjust seasoning with more salt and pepper if desired.
Chill the salad in the fridge until ready to serve.
NUTRITION (PER SERVING, 8 OZ)
- Calories: 271 kcal
- Carbohydrates: 29.6g
- Protein: 11.3g
- Fat: 13g
- Saturated Fat: 3.4g
- Cholesterol: 11mg
- Sodium: 310mg
- Potassium: 541mg
- Fiber: 11.6g
- Sugar: 7.4g
- Calcium: 118mg
- Iron: 4mg
Storage: Store the lentil salad in the refrigerator for up to 4 days.
