Description
A refreshing and nutritious Mediterranean lentil salad with a zesty lemon dill dressing. Packed with protein and fresh vegetables, it’s perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and let cool.
- In a large bowl, mix cucumber, cherry tomatoes, red onion, olives, and feta cheese (if using).
- Add cooled lentils to the bowl and gently toss to combine.
- In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Sprinkle with fresh dill before serving.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add cooked quinoa or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Mediterranean lentil salad, healthy salad, lemon dill dressing, vegetarian dish