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Mediterranean Lentil Salad Recipe

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4.4 from 11 reviews

A refreshing and nutritious Mediterranean Lentil Salad featuring tender green lentils, crisp vegetables, fresh herbs, and a zesty lemon dressing. This vibrant salad is perfect as a wholesome lunch or a flavorful side dish, adaptable with optional ingredients like feta, olives, and nuts for added texture and taste.

Ingredients

For the Salad:

  • 1 cup dry green or brown lentils (or 2 cups cooked)
  • 1 bay leaf (optional)
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ¼ cup chopped parsley
  • 2 tbsp chopped mint or dill
  • ⅓ cup crumbled feta (optional)
  • ¼ cup olives or capers (optional)
  • 2 tbsp toasted pine nuts or almonds (optional)

For the Dressing:

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • ½ tsp ground cumin (optional)
  • Pinch of Aleppo pepper or sumac (optional)
  • Salt & black pepper to taste

Instructions

  1. Cook the Lentils: Rinse the lentils thoroughly under cold water. In a medium saucepan, add the rinsed lentils and cover with water. Add the bay leaf if using. Bring to a gentle simmer and cook for 25 minutes until the lentils are tender but still hold their shape. Drain and set aside to cool.
  2. Make the Dressing: In a small bowl, whisk together the fresh lemon juice, minced garlic, Dijon mustard, extra-virgin olive oil, and optional cumin and Aleppo pepper or sumac. Season with salt and freshly ground black pepper to your preference. Adjust flavors as needed.
  3. Prep the Veggies: Dice the cucumber and red bell pepper into small, uniform pieces. Finely chop the red onion, parsley, and your choice of mint or dill. This will add fresh and bright flavors to the salad.
  4. Assemble the Salad: In a large mixing bowl, combine the cooled lentils with the diced vegetables and chopped herbs. Add optional ingredients like crumbled feta, olives or capers, and toasted pine nuts or almonds if desired. Toss gently to combine everything evenly.
  5. Add Dressing: Pour the prepared dressing over the salad and toss well to coat all ingredients thoroughly. For best flavor, let the salad sit at room temperature or chilled for 30 minutes before serving to allow the flavors to meld.
  6. Serve & Store: Serve the salad chilled or at room temperature as a hearty side dish or light main. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Cooking lentils until just tender ensures they keep their shape and texture in the salad.
  • The bay leaf adds subtle aroma but can be omitted if unavailable.
  • Use fresh herbs for the best flavor; mint gives a refreshing note while dill adds a delicate tang.
  • If you prefer vegan, omit feta and nuts or substitute with toasted seeds.
  • Allow the salad to rest after dressing for better flavor absorption.
  • Toast nuts lightly to enhance their crunch and nuttiness.

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