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4.8 from 18 votes

Mediterranean Lentil Salad Recipe

This Mediterranean lentil salad is healthy and very easy to make. Loaded with delicious vegetables, this salad is ready in about 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 418 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: Mediterranean

Ingredients

  • 1 1/2 cup green lentils rinsed
  • 1 red onion chopped
  • 1/2 cup olives Green or kalamata
  • 2 Persian cucumbers chopped
  • 2 roma tomatoes diced
  • 1/2 cup parsley chopped
  • 1/2 cup Dill chopped
Lemon oregano dressing
  • 1 lemon juice of
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp sumac
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Instructions

    Cup of Yum
  1. Place the lentils in a sauce pan and pour enough water to cover the lentils. Add 1 tsp salt and place the sauce pan over medium heat. Bring it to a rolling boil and cover. Cook for 20 to 30 minutes until the lentils are completely cooked. You know they're cooked when they're easy to chew.
  2. Once the lentils are cooked, drain and discard the excess water and let the lentils cool completely.
  3. In a large bowl mix cooled lentils with red onion, olives, cucumber, tomatoes, parsley and dill.
  4. Drizzle the dressing over the salad and give it a nice stir to make sure all the ingredients are well combined.
  5. Serve immediately or chill in the fridge for a few minutes before serving.
Lemon oregano dressing
  1. In a jar mix lemon juice, olive oil, oregano, sumac, cayenne and salt. Seal the jar and shake it well before using it.

Notes

  • You can use green or brown lentils for this recipe. However, red lentils don't work for this recipe since they lose their shape when cooked. 
  • It's best to use jarred olives or olives purchased at the Mediterranean bar of your local supermarket for this recipe. Canned olives don't have as much flavor as marinated ones. 
  • Since this hearty lentil salad contains tomatoes and cucumbers, it's best to have it right away. However, you can also store leftovers in an airtight glass container for up to two days. I don't suggest freezing this salad because of the fresh vegetables. 
  • You can cook the lentils 2 days in advance and assemble the salad right before serving. 

Nutrition Information

Calories 418kcal (21%) Carbohydrates 50g (17%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 569mg (24%) Potassium 940mg (27%) Fiber 24g (96%) Sugar 5g (10%) Vitamin A 1585IU (32%) Vitamin C 40mg (44%) Calcium 99mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 50g 17%
Protein 19g 38%
Fat 17g 26%
Saturated Fat 2g 10%
Sodium 569mg 24%
Potassium 940mg 20%
Fiber 24g 96%
Sugar 5g 10%
Vitamin A 1585IU 32%
Vitamin C 40mg 44%
Calcium 99mg 10%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.