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Lentil Salad Recipe

Lentil Salad Recipe
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★★★★★

5 from 11 reviews

A vibrant and nutritious lentil salad featuring green, black, or brown lentils tossed with fresh cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese, all brought together with a tangy lemon and Dijon mustard dressing. This easy-to-make salad is perfect as a light lunch or a hearty side dish that’s both flavorful and wholesome.

Ingredients

Scale

Lentils and Vegetables

  • 2 cans (15 oz each) lentils (green, black, or brown) or 3 cups cooked lentils or 1 cup dried lentils boiled in 4 cups water with 1 teaspoon salt
  • 2 cups cherry tomatoes (½ pound), quartered
  • 1½ cups cucumber (1 medium), diced
  • ½ red onion, thinly sliced or diced
  • ⅓ cup Kalamata or Taggiasche olives
  • 3 tbsp parsley, chopped (or 1 tsp dried oregano)
  • 3½ ounces feta cheese or non-dairy feta, crumbled

Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard (or American mustard)
  • 1 clove garlic, grated
  • ½ tsp ground cumin (optional)
  • 1 tsp salt, or more to taste
  • ⅛ tsp black pepper

Instructions

  1. Prepare Lentils: If using canned lentils, drain and rinse two 15 oz cans thoroughly, then place in a large mixing bowl. If using dried lentils, rinse 1 cup of dried lentils, boil in 4 cups of water with 1 teaspoon salt, and simmer until tender as per package instructions. Drain well and add to the large bowl.
  2. Add Fresh Ingredients: To the bowl with lentils, add 2 cups of quartered cherry tomatoes, 1½ cups diced cucumber, ½ thinly sliced or diced red onion, ⅓ cup Kalamata or Taggiasche olives, 3½ ounces crumbled feta cheese, and 3 tablespoons chopped parsley or 1 teaspoon dried oregano.
  3. Make Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 grated garlic clove, ½ teaspoon cumin (if using), 1 teaspoon salt, and ⅛ teaspoon black pepper until emulsified.
  4. Toss Salad: Pour the dressing over the lentil and vegetable mixture. Toss gently but thoroughly to combine all ingredients and evenly coat with dressing.
  5. Adjust and Serve: Taste the salad and adjust salt or lemon juice if necessary. Serve immediately or chill in the refrigerator for up to 2 hours to allow flavors to meld.

Notes

  • Using dried lentils requires extra cooking time but can be more cost-effective and fresher in flavor.
  • Kalamata olives can be substituted with your preferred variety if needed.
  • For a vegan version, substitute feta cheese with non-dairy feta or omit entirely.
  • The salad can be served on its own, as a hearty side dish, or atop greens for a fuller meal.
  • Leftovers keep well refrigerated for up to 2 days but are best consumed fresh.

Nutrition

Keywords: lentil salad, Mediterranean salad, healthy salad, vegetarian salad, lentils, feta cheese, summer salad

Find it online: https://topreci.com/lentil-salad-recipe/