Delicious Mediterranean Lentil Salad

Delicious Mediterranean Lentil Salad

Here's a recipe for a Delicious Mediterranean Lentil Salad – it’s vibrant, filling, and packed with flavour, plus it’s super easy to make. Enjoy!

Mediterranean Lentil Salad

Ingredients:

  • For the Salad:

    • 200g green or brown lentils (washed and drained)
    • 1 cucumber (diced)
    • 1 red bell pepper (diced)
    • 1 small red onion (finely chopped)
    • 150g cherry tomatoes (halved)
    • 100g feta cheese (crumbled or cubed)
    • A small handful of fresh parsley (chopped)
    • 1 tbsp olive oil (for the salad)

  • For the Dressing:

    • 3 tbsp olive oil
    • 1 tbsp red wine vinegar (or lemon juice)
    • 1 tsp Dijon mustard
    • 1 clove garlic (minced)
    • 1 tsp dried oregano
    • Salt and pepper (to taste)
    • A pinch of sugar (optional, to balance the acidity)

Instructions:

  1. Cook the Lentils:

    • In a medium saucepan, bring about 500ml of water to the boil. Add the lentils and a pinch of salt. Reduce the heat and let it simmer for about 20-25 minutes or until the lentils are tender but still firm (not mushy!). Drain any excess water and set the lentils aside to cool.

  2. Prepare the Veggies:

    • While the lentils are cooking, chop the cucumber, bell pepper, onion, and halve the cherry tomatoes. Add all the veggies to a large mixing bowl.

  3. Make the Dressing:

    • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, oregano, salt, pepper, and a pinch of sugar (if using). Taste and adjust the seasoning as needed.

  4. Assemble the Salad:

    • Once the lentils have cooled (they can be slightly warm, but not hot), add them to the bowl with the chopped veggies.
    • Pour the dressing over the lentil and veggie mix, and toss gently to combine everything evenly.

  5. Finish with Feta and Parsley:

    • Add the crumbled or cubed feta cheese and chopped fresh parsley to the salad. Give it another gentle toss.

  6. Serve and Enjoy:

    • Serve the salad on its own or as a side dish to grilled meats, fish, or a light pasta dish. It’s perfect for a light lunch or a picnic and gets even better the next day after the flavours have had time to meld together!

Tips:

  • Add extra protein: You can make the salad even more filling by adding some chickpeas, grilled chicken, or even roasted sweet potato cubes.
  • Make it vegan: Simply skip the feta or use a plant-based feta alternative for a vegan version.
  • Storage: This salad keeps well in the fridge for up to 3 days, so it’s great for meal prep!

Enjoy this fresh, hearty salad with a Mediterranean twist! Let me know what you think or if you try any variations.

Mediterranean Lentil Salad

Ingredients:

  • For the Salad:

    • 200g green or brown lentils (washed and drained)
    • 1 cucumber (diced)
    • 1 red bell pepper (diced)
    • 1 small red onion (finely chopped)
    • 150g cherry tomatoes (halved)
    • 100g feta cheese (crumbled or cubed)
    • A small handful of fresh parsley (chopped)
    • 1 tbsp olive oil (for the salad)

  • For the Dressing:

    • 3 tbsp olive oil
    • 1 tbsp red wine vinegar (or lemon juice)
    • 1 tsp Dijon mustard
    • 1 clove garlic (minced)
    • 1 tsp dried oregano
    • Salt and pepper (to taste)
    • A pinch of sugar (optional, to balance the acidity)

Instructions:

  1. Cook the Lentils:

    • In a medium saucepan, bring about 500ml of water to the boil. Add the lentils and a pinch of salt. Reduce the heat and let it simmer for about 20-25 minutes or until the lentils are tender but still firm (not mushy!). Drain any excess water and set the lentils aside to cool.

  2. Prepare the Veggies:

    • While the lentils are cooking, chop the cucumber, bell pepper, onion, and halve the cherry tomatoes. Add all the veggies to a large mixing bowl.

  3. Make the Dressing:

    • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, oregano, salt, pepper, and a pinch of sugar (if using). Taste and adjust the seasoning as needed.

  4. Assemble the Salad:

    • Once the lentils have cooled (they can be slightly warm, but not hot), add them to the bowl with the chopped veggies.
    • Pour the dressing over the lentil and veggie mix, and toss gently to combine everything evenly.

  5. Finish with Feta and Parsley:

    • Add the crumbled or cubed feta cheese and chopped fresh parsley to the salad. Give it another gentle toss.

  6. Serve and Enjoy:

    • Serve the salad on its own or as a side dish to grilled meats, fish, or a light pasta dish. It’s perfect for a light lunch or a picnic and gets even better the next day after the flavours have had time to meld together!

Tips:

  • Add extra protein: You can make the salad even more filling by adding some chickpeas, grilled chicken, or even roasted sweet potato cubes.
  • Make it vegan: Simply skip the feta or use a plant-based feta alternative for a vegan version.
  • Storage: This salad keeps well in the fridge for up to 3 days, so it’s great for meal prep!

Enjoy this fresh, hearty salad with a Mediterranean twist! Let me know what you think or if you try any variations.

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