Make this healthy lentil salad packed with fresh vegetables and a tangy vinaigrette. It is simple to prepare, gluten free, and perfect for meal prep or a light dinner.
Author:felixhayes
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Lunch
Method:Stovetop and Mixing
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
Scale
1 cup green or brown lentils, rinsed
3 cups water or vegetable broth
1/2 cup chopped red onion
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
For the Vinaigrette:
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Combine the rinsed lentils and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and let the lentils cool slightly.
While the lentils cook, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and oregano. Season with salt and pepper.
In a large bowl, combine the cooled lentils, red onion, cucumber, tomato, and parsley.
Pour the vinaigrette over the lentil mixture. Toss gently to coat all ingredients evenly.
If using, gently fold in the crumbled feta cheese.
Taste and adjust seasoning if needed. Serve the lentil salad immediately, or chill for at least 30 minutes to allow the flavors to meld. This salad is excellent for meal prep lunch ideas.
Notes
For a vegan lentil salad, omit the feta cheese or substitute with a dairy-free alternative.
This protein packed lentil salad keeps well in the refrigerator for up to four days, making it ideal for meal prep.
If you prefer a tangier dressing, add a teaspoon of red wine vinegar to the vinaigrette mixture.