Description
A refreshing Mediterranean Lentil Salad dressed with a zesty Lemon Dill Dressing, perfect for any meal.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1/2 cup Kalamata olives, halved
- 1/3 cup red onion, finely chopped
- 3/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 garlic clove, finely minced
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water and remove any debris. Combine lentils with water or broth in a medium saucepan. Bring to a boil, then simmer for 20–25 minutes until just tender. Drain and let cool.
- Chop the cucumber, halve cherry tomatoes and olives, slice onion, crumble feta, and chop dill.
- Whisk together olive oil, lemon juice, zest, mustard, garlic, dill, and sweetener in a small bowl. Season to taste.
- In a large bowl, combine lentils, chopped veggies, olives, feta, and dill. Pour over dressing and toss gently.
- Let the salad sit for 15–30 minutes so the flavors blend.
- Serve cold or at room temperature. Optionally garnish with more dill or lemon zest.
Notes
- For a vegan option, omit feta cheese or use a plant-based alternative.
- This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.
- Adjust the ingredients according to personal taste or dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg