Mediterranean Lentil Salad Recipe

Introduction

This Mediterranean lentil salad is a fresh, flavorful dish perfect for a light lunch or a side at dinner. Combining tender lentils with crisp vegetables and tangy feta, it’s dressed in a simple honey balsamic vinaigrette for a perfect balance of flavors.

Ingredients

• 210 g Brown lentils (1 cup, 250 ml)
• 500 ml Water (2 cups)
• 1 Bouillon stock cube (chicken or vegetable)
• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber
• 1 Small red onion
• 4 tbsp Parsley, chopped
• 2 tbsp Olive oil, extra virgin
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper, to taste
• 70 g Feta cheese (2.5 oz)

Instructions

1. Step 1: Rinse the lentils thoroughly in a fine mesh sieve, picking out any small stones or debris to ensure they are clean.
2. Step 2: In a medium saucepan, combine the lentils, water, and bouillon stock cube. Bring to a boil over high heat.
3. Step 3: Reduce the heat and simmer uncovered for 16 to 20 minutes, or until the lentils are tender but still hold their shape.
4. Step 4: While the lentils cook, dice the red bell pepper, tomatoes, and peeled, seed-removed cucumber. Finely chop the red onion and parsley.
5. Step 5: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
6. Step 6: Drain the cooked lentils and let them cool for 5 to 10 minutes.
7. Step 7: In a large bowl, combine the cooled lentils, diced vegetables, and chopped parsley. Crumble the feta cheese over the mixture.
8. Step 8: Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

Tips & Variations

• Use red or green lentils for a different texture, but adjust cooking time as red lentils cook faster.
• Replace feta with goat cheese or omit for a vegan version.
• Add a handful of chopped olives or toasted pine nuts for extra savory notes and crunch.
• For a spicier kick, add a pinch of chili flakes to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further after resting. If chilling, let it come to room temperature before serving for the best taste. Leftover salad can be eaten cold or at room temperature but avoid reheating to keep the fresh texture of the vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse and drain them well before adding to the salad. Reduce or omit the cooking step accordingly.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and makes a great make-ahead meal. Keep the dressing separate if you prefer to add it just before serving to maintain freshness.

Mediterranean Lentil Salad Recipe

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★★★★★

4.9 from 57 reviews

A refreshing and nutritious Mediterranean lentil salad featuring tender brown lentils, fresh vegetables, tangy balsamic dressing, and crumbled feta cheese. Perfect as a light meal or side dish, packed with flavor and wholesome ingredients.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils & Stock

• 210 g Brown lentils (1 Cup/250 ml)
• 500 ml Water (2 cups)
• 1 Bouillon stock cube (chicken or vegetable)

Vegetables

• 1 Red bell pepper
• 2 Tomatoes
• 1 Cucumber
• 1 Red onion (small)
• 4 tbsp Parsley (chopped)

Dressing

• 2 tbsp Olive oil (extra virgin)
• 4 tbsp Balsamic vinegar
• 1 tsp Honey
• Salt and pepper (to taste)

Cheese

• 70 g Feta cheese (2.5 oz)

Instructions

1. Rinse lentils: Rinse the brown lentils thoroughly in a fine mesh sieve to remove any small debris or stones, selecting them carefully before cooking.
2. Cook lentils: In a medium saucepan, add the rinsed lentils, 2 cups of water, and the bouillon stock cube. Bring the mixture to a boil.
3. Simmer lentils: Once boiling, reduce the heat and let the lentils simmer uncovered until tender but still firm, approximately 16 to 20 minutes.
4. Prepare vegetables: While the lentils cook, dice the red bell pepper, tomatoes, and peeled, seed-removed cucumber. Finely chop the red onion and parsley.
5. Make dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
6. Drain and cool lentils: Drain the cooked lentils and allow them to cool for 5 to 10 minutes at room temperature.
7. Combine salad ingredients: In a large bowl, mix the cooled lentils, diced vegetables, and chopped parsley. Crumble the feta cheese over the top.
8. Add dressing: Pour the prepared dressing over the salad mixture.
9. Toss and serve: Gently toss all ingredients to evenly distribute the dressing and serve either at room temperature or chilled.

Notes

• Make sure to rinse lentils thoroughly to avoid any grit in the salad.
• The salad is best served fresh but can be chilled for a few hours for enhanced flavor.
• Use either chicken or vegetable bouillon for a vegetarian version.
• Adjust the seasoning with salt and pepper to your taste.
• For a vegan option, omit feta cheese or substitute with a plant-based alternative.

Keywords: Mediterranean lentil salad, healthy salad, vegetarian salad, lentil recipe, fresh vegetable salad, feta cheese salad