Mediterranean Lentil Salad

This bright and refreshing salad is packed with protein-rich lentils, crisp veggies, and zesty lemon—perfect for a light lunch or hearty side that brings the flavors of the Mediterranean to your plate!

Ingredients

• 1 cup dry green or brown lentils, rinsed
• 3 cups water
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/3 cup crumbled feta cheese (optional)

Dressing

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions

1. Cook the lentils: In a medium pot, combine lentils and water. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes or until tender but not mushy. Drain and cool.
2. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper.
3. Assemble the salad: In a large bowl, combine cooked lentils, cucumber, tomatoes, red onion, olives, parsley, and mint. Toss with the dressing.
4. Finish & serve: Gently fold in feta cheese (if using). Serve chilled or at room temperature.

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