Mediterranean Lentil Salad
A vibrant and nourishing salad combining lentils with fresh vegetables, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup green or brown lentils, rinsed Lentils serve as the main protein and fiber source.
- 2 cups water For cooking the lentils.
- 1 cup cucumber, diced Adds freshness and crunch.
- 1 bell pepper red or yellow, diced Contributes sweetness and color.
- 1 cup cherry tomatoes, halved Brings juiciness and acidity.
- ½ cup red onion, finely chopped Offers a sharp flavor contrast.
Dressing
- 3 tablespoons extra virgin olive oil Provides a smooth texture and healthy fat.
- 2 tablespoons fresh lemon juice Adds brightness and acidity.
- Salt and black pepper to taste For flavor enhancement.
Garnish
- Fresh parsley, chopped For garnish and freshness.
Instructions
Preparation
- Rinse 1 cup of lentils thoroughly under cold water, then place them in a pot with 2 cups of water.
- Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 20 to 25 minutes until tender.
- Drain the lentils and let them cool.
- In a large mixing bowl, combine diced cucumber, bell pepper, halved cherry tomatoes, and finely chopped red onion.
Assembly
- Add the cooled lentils to the vegetable mixture and gently fold them together to avoid breaking the lentils.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and mix gently to coat all ingredients well.
- Garnish with freshly chopped parsley before serving.
Notes
Soaking lentils for a couple of hours can improve digestibility. Customize the salad with olives, feta, or any seasonal vegetables.