Description
A versatile, nourishing dish that balances rustic comfort with bright, herbaceous freshness, perfect for a light lunch or as a colorful side.
Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 2 cups water
- 1 cup diced mixed vegetables (e.g., 1/3 cup bell pepper, 1/3 cup cucumber, 1/3 cup cherry tomatoes, diced)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil (extra-virgin recommended)
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta
- Optional: 1/4 cup diced red onion or 2 tablespoons minced shallot
- Optional: 1 teaspoon Dijon mustard
- Optional: 1 cup cooked canned lentils (drained)
Instructions
- Rinse the lentils under cold water and pick over for any debris. In a medium pot, combine the rinsed lentils and 2 cups water and bring to a boil. Reduce heat, cover, and simmer for about 20–25 minutes until tender but not mushy. Drain and spread on a tray to cool slightly.
- While lentils cool, dice your mixed vegetables and chop parsley, mint, and dill. Place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and a few grinds of black pepper. Taste and adjust acidity or salt as needed.
- Add the cooled lentils to the bowl with vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
- Serve immediately at room temperature or chill for an hour to let flavors meld. Store leftovers in the fridge for meal prep.
Notes
Avoid overcooking lentils to maintain their shape. Let lentils cool slightly before tossing with herbs to prevent wilting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 200mg
- Fat: 13.5g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 16g
- Protein: 12.5g
- Cholesterol: 0mg