This Mediterranean Lentil Salad is protein packed with veggies and mixed with a tangy balsamic vinaigrette. Lentils should be a part of every healthy diet as they are fat free and low calorie. I was even able to get Little Man to try this by strategically serving him just the lentils and cucumber bites.
This salad keeps well in the fridge and is perfect to pack for lunch to take to work.
Next time I will add any of the following extras: kalamata olives, green bell peppers, celery, artichoke hearts, capers, pine nuts, and oregano.
Mediterranean Lentil Salad
Adapted From: Alida's Kitchen
Makes 4 Servings
Stars of the Show:
- 1 cup chopped red onion
- dried parsley, to taste
- garlic powder, to taste
- 1 cup dried green lentils, sorted and rinsed
- 1 cup grape tomatoes, halved
- 1/2 cup cucumbers, diced
- 1/2 cup feta cheese
- sea salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp water
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
Boil 2 1/2 cups water, add lentils. Reduce heat to a simmer and cook uncovered until lentils are tender, about 25 minutes. Drain.
To make the vinaigrette, combine the vinegar, water, olive oil, mustard, and garlic to a small saucepan. Heat on low until warmed.
Place lentils in a serving bowl, add cucumbers, tomatoes, parsley, feta, and vinaigrette. Toss to combine. Season with salt and pepper. Enjoy!
