Mediterranean Lentil and Herb Salad with Lemon Vinaigrette
This vibrant Mediterranean Lentil and Herb Salad is a symphony of flavors and textures, featuring protein-rich lentils, fresh herbs, and a zesty lemon vinaigrette. It's the perfect balance of nourishment and taste, ideal for a refreshing lunch or a light dinner.
Equipment
- Medium pot
- Knife and cutting board
- Small bowl
- Whisk
- Large mixing bowl
Ingredients
Lentils
- 1 cup green lentils rinsed
- 4 cups water
Salad
- 1 medium cucumber diced
- 1 large red bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh dill chopped
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 lemon zest and juice of
- 2 cloves garlic minced
- 1 tbsp honey
Instructions
- Begin by cooking the lentils. In a medium pot, bring 4 cups of water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cover and cook for 20 minutes or until lentils are tender but still hold their shape. Drain any excess water and let them cool slightly.
- While the lentils are cooking, prepare the vegetables and herbs. Dice the cucumber, bell pepper, and red onion, halve the cherry tomatoes, and chop the parsley, mint, and dill.
- For the lemon vinaigrette, in a small bowl whisk together the olive oil, lemon zest, lemon juice, minced garlic, and honey. Season with salt and pepper to taste.
- In a large bowl, combine the cooked lentils, prepared vegetables, and herbs. Pour the lemon vinaigrette over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Allow the salad to marinate for at least 10 minutes before serving, letting the flavors meld together.
Notes
To make this salad ahead of time, prepare the lentils and chop the vegetables and herbs, then store them separately in the refrigerator. Mix with the dressing just before serving to keep the vegetables crisp.
For a vegan version, substitute honey with maple syrup or agave nectar in the vinaigrette.
This salad can be served on its own, as a side, or over a bed of greens for added volume and nutrition.