This Mediterranean Lentil Salad is a hearty salad that’s perfect for lunch, a side dish or even a vegetarian main dish. Full of cucumbers, tomatoes, olives, feta and protein-packed lentils. You’ll love the flavors and textures in this healthy salad!
1 cup Cherry tomatoes
1 cup cucumbers
1/4 cup Flat leaf parsley
1 pound dry lentil beans
1/4 cup Red onion
1/4 cup Kalamata olives
1/3 cup crumbled feta
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons dijon mustard
1 tablespoon dried oregano, crushed between the palms of your hands
Kosher salt and fresh ground black pepper to taste
Cook lentils. Lentils cook pretty fast so you can prepare them on the stovetop by boiling water and adding the lentils to the water and allowing to simmer for 30 minutes. You can also expedite the process by using the instant pot for 5 minutes.
Drain and rinse lentils and place them in the refrigerator as you prep the rest of the ingredients.
Cut up your vegetables in small cubes. Set aside.
In a separate dish mix the ingredients for the dressing and add this to the chopped veggies.
Combine the chilled lentils with the chopped veggies and dressing. Lightly toss. Top with feta crumbles and enjoy. Each serving packs 20 grams of protein !
Makes 6 servings
Add a variety of vegetables to this salad to give yourself variety !
Google link for printing: https://docs.google.com/document/d/1DpcHv9om5TJczoTRL3nYbk8votxLnQGiX-bEKBVeYIM/edit?usp=sharing