Description
Mediterranean Lentil Salad is a protein-rich, plant-based dish loaded with vibrant veggies, fresh herbs, and a tangy lemon vinaigrette. Perfect for meal prep, lunch, or a wholesome side, it’s naturally vegan and gluten-free.
Ingredients
Scale
- 1 ½ cups dry French green lentils (or 3 cups cooked)
- 4 cups water or vegetable broth
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- ¼ cup extra virgin olive oil
- Juice of 1–2 lemons (about 3 tablespoons)
- 1–2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup crumbled feta
- Optional: ¼ cup Kalamata olives, halved
- Optional: ½ teaspoon ground cumin or sumac
Instructions
- Rinse lentils and cook in water or broth for 20–25 minutes until tender but not mushy. Drain and let cool slightly.
- Dice red onion, halve cherry tomatoes, and chop cucumber, parsley, and dill.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine lentils, vegetables, and herbs. Pour dressing over and toss well.
- Taste and adjust seasonings. Stir in optional feta or olives if using. Serve chilled or at room temperature.
Notes
- Use French green lentils for the best texture—they hold their shape after cooking.
- Broth adds extra flavor to the lentils during cooking.
- Let lentils cool before combining with herbs to avoid wilting.
- Salad stores well for up to 5 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Mediterranean Lentil Salad, Lentil Salad Recipe, Vegan Lentil Salad, Healthy Plant-Based Salad, Protein Packed Salad