Mediterranean Lentil Salad
Light enough for summer, but filling and satisfying for anytime!
Recipe by Tiffany Matthews
Ingredients:
- For the salad:
- 1 cup dry green or brown lentils, rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- 2 Tbsp fresh mint, chopped
- Dressing:
- 3 Tbsp extra virgin olive oil
- Juice of 1 large lemon (about 2 Tbsp)
- 1 clove garlic, minced or grated
- ½ tsp dried oregano or mixed herbs
- Salt and freshly ground black pepper, to taste
How To Make Mediterranean Lentil Salad
- In a medium saucepan, combine lentils with 3 cups of water and bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes, or until just tender but not mushy.
- Drain and rinse under cold water to cool quickly. Let them sit to drain well.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- In a large mixing bowl, combine cooled lentils, cucumber, tomatoes, red onion, olives, parsley, and mint. Pour the dressing over the salad and toss gently to combine.
- Add more lemon juice or herbs to taste.
- Chill for 30 minutes if possible, serve cold or at room temperature.