Description
This Mediterranean Lentil Salad is a fresh, protein packed 20 minute recipe!
Ingredients
Units
Salad
- 2 cups cooked French lentils, cooled
- 1 bell pepper, finely chopped
- 1 cup chopped cucumber
- 1/4 cup finely chopped red onion
- 1/3 cup kalamata olives, pitted and halved
- 1/4 cup sliced sun dried tomatoes
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
Vinaigrette
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- salt & pepper to taste
Instructions
- Add the cooked lentils, bell pepper, cucumber, red onion, olives, sun dried tomatoes, feta, basil, and mint to a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until well combined.
- Pour the vinaigrette over the lentil mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or refrigerate for 30 minutes to allow the flavours to develop.
Notes
Cook dry lentils or use canned lentils.
Taste before adding salt since the olives and feta are already salty.
Store in the fridge up to 4 days
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 260
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g