Description
This Mediterranean lentil salad is a quick, healthy, and vibrant dish packed with French green lentils, fresh veggies, herbs, and a zesty lemon-garlic dressing. Perfect for weeknight dinners, meal prep, or potlucks, it’s naturally vegetarian, gluten-free, and easy to make vegan.
Ingredients
- 1 cup (200g) French green lentils (lentilles du Puy)
- 3 cups (720ml) water or low-sodium vegetable broth
- 1 bay leaf (optional)
- 1/2 tsp salt
- 1 cup cherry tomatoes, halved (or diced Roma tomatoes)
- 1 English cucumber, diced
- 1/4 cup red onion, finely chopped (or shallot)
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese (optional for vegan)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/4 cup (60ml) extra-virgin olive oil
- Juice of 1 large lemon (about 3 tbsp / 45ml)
- 1–2 garlic cloves, minced
- 1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
- 1/2 tsp Dijon mustard
- 1/2 tsp salt, more to taste
- 1/4 tsp freshly ground black pepper
- Optional: 1/2 cup diced roasted red peppers
- Optional: 1/4 cup toasted pine nuts or slivered almonds
- Optional: 1/4 cup crumbled goat cheese
Instructions
- Rinse lentils under cold water, picking out debris or pebbles.
- Place lentils in a medium saucepan with water or vegetable broth and bay leaf. Bring to a boil over medium-high heat.
- Reduce heat to a gentle simmer. Add salt. Cook uncovered for 15–20 minutes, until just tender but not mushy.
- Drain lentils in a fine mesh sieve, discard bay leaf, and run briefly under cool water to stop the cooking. Let drain well.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper until creamy and well blended. Adjust seasoning to taste.
- Halve cherry tomatoes, dice cucumber, finely chop red onion, slice olives, crumble feta, and chop parsley and mint. Prepare any optional add-ins.
- In a large mixing bowl, combine drained lentils, tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning as needed. Top with optional roasted red peppers or nuts.
- Serve immediately, or chill for 15–30 minutes to let flavors meld. Store leftovers in the fridge for up to 4 days.
Notes
For vegan, omit feta or use plant-based cheese. Use French green or black Beluga lentils for best texture. Dressing can be adjusted to taste with more lemon or salt. Salad is make-ahead friendly and flavors improve after chilling. Optional add-ins like roasted red peppers or nuts add extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: Mediterranean lentil salad, healthy dinner, vegetarian, gluten-free, meal prep, easy salad, protein-packed, summer salad, lemon garlic dressing, feta, fresh herbs