Description
A fresh and protein-packed Mediterranean Lentil Salad made with tender lentils, crisp vegetables, and a tangy citrus dressing. Perfect for meal prep!
Ingredients
Scale
- 1 cup dry lentils
- 4 cups water
- 1 bay leaf
- 1 medium cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ½ cup roasted red peppers, diced
- ½ cup feta cheese, crumbled
- 2 teaspoons dried oregano
- 2 tablespoons fresh mint, chopped
For the Dressing:
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Cook the lentils: Rinse, boil with a bay leaf, then drain and cool.
- Prepare the vegetables: Dice cucumber, slice cherry tomatoes, and chop other ingredients.
- Make the dressing: Whisk orange juice, lemon juice, Dijon mustard, honey, and olive oil until emulsified.
- Assemble: Toss lentils, veggies, feta, and herbs with dressing. Let marinate for 15 minutes before serving.
Notes
- Store in the fridge for up to 4 days.
- Swap feta for goat cheese or add chickpeas for extra protein.
- Best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-cook (after boiling lentils)
- Cuisine: Mediterranean