Mediterranean Lentil Salad Recipe

Introduction

This Mediterranean lentil salad is a fresh and flavorful dish perfect for a light lunch or as a side. Packed with tender lentils, crisp vegetables, and tangy feta, it’s dressed in a simple balsamic vinaigrette that brings everything together beautifully.

Ingredients

• 210 g Brown lentils (1 cup)
• 500 ml Water (2 cups)
• 1 Bouillon stock cube (chicken or vegetable)
• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber
• 1 Small red onion
• 4 tbsp Parsley (chopped)
• 2 tbsp Extra virgin olive oil
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper, to taste
• 70 g Feta cheese (2.5 oz)

Instructions

1. Step 1: Rinse the lentils thoroughly using a fine mesh sieve to remove any small rocks or debris.
2. Step 2: In a medium saucepan, combine the rinsed lentils, water, and bouillon stock cube. Bring to a boil over medium-high heat.
3. Step 3: Reduce the heat and simmer uncovered until the lentils are tender but still hold their shape, about 16 to 20 minutes. Drain and let cool for 5–10 minutes.
4. Step 4: While lentils cook, dice the red bell pepper, tomatoes, and peeled, seeded cucumber. Chop the red onion and parsley finely.
5. Step 5: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
6. Step 6: In a large bowl, combine the cooked lentils, diced vegetables, and chopped parsley. Crumble the feta cheese over the top.
7. Step 7: Pour the dressing over the salad, toss gently to combine, and serve either at room temperature or chilled.

Tips & Variations

• For extra protein, add some grilled chicken or chickpeas.
• Swap the balsamic vinegar for lemon juice for a brighter, citrusy flavor.
• Use fresh herbs like mint or basil to vary the herbaceous notes.
• To keep the salad vibrant, add the feta just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to avoid sogginess. Serve chilled or bring to room temperature before eating. Leftover salad can be gently reheated but is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse and drain them well before combining with the other ingredients. Adjust the cooking time accordingly by skipping the boiling step.

Is this salad suitable for vegans?

To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative. The rest of the ingredients are vegan-friendly.

Mediterranean Lentil Salad Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

A refreshing and nutritious Mediterranean lentil salad featuring tender brown lentils, crisp vegetables, tangy feta cheese, and a zesty balsamic dressing. Perfect as a light lunch, side dish, or healthy snack, this salad combines fresh ingredients with protein-rich lentils for a balanced and flavorful meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils and Cooking

• 210 g Brown lentils (1 Cup) (250 ml)
• 500 ml Water (2 cups)
• 1 Bullion stock cube (chicken or vegetable)

Vegetables

• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber (peeled and seeded)
• 1 Red onion (small)
• 4 tbsp Parsley (chopped)

Dressing

• 2 tbsp Olive oil (extra virgin)
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper to taste

Finish

• 70 g Feta cheese (2.5 oz)

Instructions

1. Rinse lentils: Rinse the brown lentils thoroughly in a fine mesh sieve to remove any debris or small stones. Pick through the lentils carefully to ensure cleanliness.
2. Cook lentils: In a medium saucepan, combine the rinsed lentils, 500 ml (2 cups) of water, and one chicken or vegetable bullion stock cube. Bring to a boil over medium-high heat.
3. Simmer lentils: Once boiling, reduce the heat and simmer uncovered until the lentils are tender but not mushy, about 16 to 20 minutes. Stir occasionally to prevent sticking.
4. Prepare vegetables: While lentils cook, dice the red bell pepper, tomatoes, and peeled, seeded cucumber. Finely chop the small red onion and parsley.
5. Make dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
6. Drain and cool lentils: Drain the cooked lentils using a sieve and allow them to cool for 5 to 10 minutes at room temperature.
7. Assemble salad: In a large bowl, combine the cooled lentils, chopped vegetables, and parsley. Crumble the feta cheese over the top.
8. Add dressing: Pour the prepared dressing over the salad ingredients.
9. Toss and serve: Gently toss everything together until well mixed. Serve the salad at room temperature or chilled, according to preference.

Notes

• Ensure lentils are tender but not overcooked to maintain texture.
• Adjust salt and pepper in the dressing according to taste.
• Feta cheese can be substituted with a vegan alternative for a dairy-free version.
• This salad keeps well refrigerated for up to 2 days, making it ideal for meal prep.
• Optional: add a squeeze of fresh lemon juice for extra brightness.

Keywords: Mediterranean lentil salad, lentils, healthy salad, feta cheese, balsamic dressing, vegetarian, easy lunch, fresh vegetables