mediterranean lentil salad

Here's a healthy gluten-free lentil side salad for the summer. It has Mediterranean flavors with cucumbers, feta, spinach and red pepper. I used black lentils, but French Green lentils would also work great.

mediterranean black lentil salad

dry black lentils, sorted

spinach

parsley

cucumber

red bell pepper

walnut balsamic vinaigrette

feta cheese

salt

pepper

Place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.

Add spinach, parsley, cucumber, bell pepper, vinaigrette, feta, salt and pepper and toss to coat. Serve immediately or chill.

Black lentils and walnut go so good together - this was amazing!

Love everything about this! Looks so fresh and delicious!

This sounds so tasty. For some reason I struggle with cooking lentils - they never get quite as tender as I would prefer.

I adored lentils and this salad was a terrific, delicious way to enjoy them!! This was perfect for my lunches last week!

I always forget about black lentils, I cannot wait to try this!

My husband loves this! And I love that it is so easy to make!

Very good, easy, and flexible. I have made it several times. It is excellent as is but you can also make substitutions using what is in season or items that need to be used up. Since it's summer and my garden has been exploding, I have been using at least 2x's as many veggies as listed. The version I am eating right now has the addition of corn, kale instead of spinach, and 2x's as much peppers and cucumbers. Great recipe!

We really enjoyed this salad!  It was tasty and beluga lentils are wonderful.  I used baby kale instead of spinach and we liked that change.

This easy lentil salad with a balsamic-lemon dressing is bursting with color, flavor, and textures.

Lentil Salad

olive oil (divided)

red onions (chopped)

carrots

celery (chopped)

salt and pepper (to taste)

lentils (preferably French; see above)

balsamic vinegar

honey, maple syrup,

lemon

avocados

scallions

saute the vegetables and add the lentils

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, carrot and celery, season with salt and pepper, and sauté for 4 to 5 minutes until the vegetables are just barely tender. Turn the mixture into a large bowl, and add the lentils.

make the dressing and dress the salad

While the vegetables are cooking, in a small bowl or a container with a lid combine the remaining olive oil, vinegar, honey or other sweetener, lemon juice and zest, and salt and pepper. Stir or shake well. Pour the dressing over the lentil mixture and toss to combine. Cool to room temperature.

add the avocados and remaining vegetables and toss and serve

Peel and dice the avocados. Add the avocado, parsley and scallions to the salad and toss gently to combine. Serve at room temperature.

This healthy, satisfying Mediterranean lentil salad recipe with spinach, crunchy veggies, and a zippy lime dressing, is the ultimate power bowl! It&#039;s easy to make and even better the next day. Add pomegranate seeds (arils) when in season, or leave them out. Keep it vegan or add a sprinkle of creamy feta.

Mediterranean Power Lentil Salad

dry green lentils or black lentils

pomegranate

Water

Kosher salt

onion

English cucumber (small diced or chopped (about 2 1/2 cups))

lime juice

extra virgin olive oil

tsp honey

tsp cumin

tsp allspice

Salt and pepper

Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.

In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.

Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.

Allow a few minutes for the flavors to meld before serving.

This Greek lentil salad features marinated lentils that soak up a zesty dressing, then tossed with crisp veggies and feta for a protein-packed, heart-healthy meal full of Mediterranean flavor.

Greek Lentil Salad (Dressing Marinade)

lentils

cherry tomatoes (quartered)

bell pepper (green or yellow — diced)

cucumber (diced)

½ red onion (thinly sliced)

Kalamata olives

feta cheese (or non-dairy feta)

red wine vinegar (or apple cider vinegar)

Dijon mustard (or yellow mustard)

honey (or maple syrup)

oregano

salt (or

make the dressing

Make the Dressing: To a large mixing bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Whisk well.

marinate lentils

Marinate the Lentils: Stir in 2 cans lentils — drained &amp; rinsed — shake off as much water as possible. Set aside to marinate while you prep the vegetables.

Chop and add Veggies

Chop and add Veggies: Chop 2 cups cherry tomatoes, 1½ cups cucumber, ½ red onion, ⅓ cup Kalamata olives, 1 cup bell pepper and add to bowl with lentils. Toss until combined.

Serve with Feta

Serve with Feta: Crumble in 4 ounces feta cheese, give it a final toss and transfer the salad to a serving bowl or platter. Serve right away, or cover and refrigerate to let the flavors meld even more.

You say to marinate the lentils am I marinating in the dressing?

This salad is DELICIOUS!!!  Honestly, after making it, and eating a serving, I couldn't resist going back for more bites. I served some to my husband as well and he loved it! And extremely healthy. I'm so glad I came across this. I will make again and again. I also used red pepper and cucumber from my garden (and subbed green onion for the red b/c I had harvested this as well). I didn't have tomatoes but subbed napa cabbage b/c I had it, and it was perfect. MAKE THIS. You will LOVE it!!!

So delicious! Randomly saw this recipe on Facebook.  Pretty easy to put together. Will be part of my meal prep rotation for sure

I love Greek salads . I love lentils. Best of both worlds.

Thank you! I will be trying this recipe tonight. So looking forward to it! Ciao!

Have been looking for a tasty lentil salad and think I've found the one! I made a couple of changes to the printed recipe by adding roasted red peppers from a jar as raw peppers give me indigestion, and pomegranate  molasses  as no honey in the cupboard.  Next time I will rinse the vinegar off the pepper and jarred olives as it tasted a bit sharp. However, this not so noticeable  after leaving it in the fridge for a few hours. I expect it will be even better tomorrow,  like most veggie recipes! I made enough for two which still gave a large bowl full.

I haven't made it yet but we have carry in every Sabbath. I am an Adventist,  that what we fix for lunch, no meat

Top 4 mediterranean lentil salad recipes from across the web

The most viewed mediterranean lentil salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

mediterranean black lentil salad

Lentil Salad

Mediterranean Power Lentil Salad

Greek Lentil Salad (Dressing Marina...

Top 4 mediterranean lentil salad recipes from across the web

The most viewed mediterranean lentil salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

mediterranean black lentil salad

Lentil Salad

Mediterranean Power Lentil Salad

Greek Lentil Salad (Dressing Marina...

The most viewed mediterranean lentil salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine