Lentil Salad
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
217 kcal
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Course
Salad
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Cuisine
Mediterranean
Lentil Salad
Description
This Lentil Salad features green lentils cooked just until tender but firm, maintaining texture without becoming mushy. After draining and cooling, lentils are combined with finely diced cucumber and red bell pepper for crispness, red onion for bite, and fresh Italian parsley and mint for herbal brightness. Crumbled feta cheese can be added for creaminess and saltiness if desired.
The dressing blends olive oil with the zest and juice of lemon, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper, creating a tangy, slightly sweet, and mildly pungent dressing that balances the sweetness and freshness of the salad components. Tossing the salad with this dressing marries the flavors and textures, making it refreshing yet satisfying.
This salad is excellent served on its own for a light meal, or as a side dish with grilled meats or roasted vegetables. Allowing the salad to sit for 30 minutes before serving can help the flavors meld further.
Ingredients
For the salad:
- 1 cup green lentils rinsed well and picked over, uncooked
- 3 cups water (or vegetable broth)
- 1 bay leaf
- 1 cucumber finely diced, English variety
- 1 red bell pepper stemmed, seeds removed, and finely diced
- 1/2 onion finely diced, small; red variety
- 1/4 cup Italian parsley chopped
- 1/4 cup mint leaves chopped, fresh
- 1/3 cup feta cheese optional, crumbled
For the dressing:
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
- While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
- When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
- Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 21mg | 1% |
| Potassium | 448mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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