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Mediterranean Lentil Salad

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A vibrant and nutritious Mediterranean Lentil Salad packed with colorful vegetables and a light tangy dressing.

Ingredients

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  • 1 cup green or brown lentils
  • 2 cups water or vegetable broth
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste

Instructions

  1. Rinse the lentils under cold water, then place them in a pot with water or broth. Bring to a rolling boil, then reduce heat to a gentle simmer and cook until tender, about 20-25 minutes. Drain and let cool.
  2. In a large mixing bowl, toss together the cooled lentils with diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, and fresh parsley.
  3. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
  4. Pour the dressing over the salad mixture and gently toss everything to combine, ensuring that each ingredient is coated with the fragrant dressing.
  5. Serve your Mediterranean Lentil Salad chilled or at room temperature—perfect for any occasion!

Notes

Leftovers will keep well in the refrigerator for up to 4 days; the flavors develop beautifully overnight.

Nutrition

Find it online: https://www.thestationrecipes.com/mediterranean-lentil-salad/

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