Marinated Lentil Salad
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 1 cup each
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Calories
23867 kcal
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Cuisine
International, Vegetarian, gluten-free
Marinated Lentil Salad
Description
The "Marinated Lentil Salad" recipe combines tender-cooked brown lentils with a lemon garlic dressing made from fresh lemon juice and zest, olive oil, minced garlic, dried oregano, salt, and freshly cracked black pepper. The dressing imparts a citrusy zest and herbaceous aroma that complements the nutty flavor of lentils.
After cooking and cooling, lentils are mixed with chopped fresh parsley leaves, halved grape tomatoes, finely diced red onion, and crumbled feta cheese. The mixture creates a balance of textures and flavors: crisp and juicy tomatoes, sharp onion bites, creamy and salty feta, all tied together with the lemony dressing.
This salad is well suited as a light main or side dish, offering both plant-based protein and fresh vegetables. Its cool, tangy taste makes it appropriate for warm-weather meals or as a make-ahead option for easy lunches.
Ingredients
LEMON GARLIC DRESSING
- 1 lemon $0.59
- 1/4 cup olive oil $0.44
- 2 cloves garlic $0.16, minced
- 1/2 Tbsp oregano $0.15, dried
- 1/2 tsp salt $0.02
- black pepper freshly cracked
SALAD
- 1 cup brown lentils $0.40, dry
- 1/2 parsley $0.40, bunch
- 1 pint grape tomatoes $2.99
- 1/4 red onion $0.24, small
- 2 oz feta cheese $1.12, crumbled
Instructions
- Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
- While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
- When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
- Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 cup each
Amount Per Serving
Calories 23867 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 238.67kcal | 12% |
| Carbohydrates | 25.93g | 9% |
| Protein | 10.03g | 20% |
| Fat | 11.78g | 18% |
| Sodium | 352.02mg | 15% |
| Fiber | 5.27g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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