Description
A fresh and healthy Mediterranean Lentil Salad featuring tender lentils mixed with crisp cucumbers, juicy cherry tomatoes, red onion, and fresh parsley, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or nutritious side dish.
Ingredients
Scale
Lentils
- 1 cup green or brown lentils
- 3 cups water (for cooking lentils)
Salad
- 2 cups seedless cucumbers, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ½ cup fresh parsley, chopped
Dressing
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook Lentils: Rinse lentils under cold water until water runs clear. In a pot, combine lentils with 3 cups of water. Bring to a boil over high heat, then reduce heat to low and let simmer uncovered for 20–25 minutes or until lentils are tender but not mushy. Drain any excess water and set lentils aside to cool.
- Prepare Vegetables: While the lentils are cooking, chop seedless cucumbers, halve cherry tomatoes, and finely dice the red onion. Add all the chopped vegetables to a large mixing bowl.
- Add Parsley: Chop fresh parsley and add it to the bowl with the vegetables, mixing well for even distribution.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, salt, and pepper until well combined.
- Combine Salad: Add the cooled cooked lentils to the vegetable and parsley mixture. Pour the dressing over everything and toss gently to ensure all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately or cover and chill it in the refrigerator for about an hour to let the flavors meld. Enjoy as a refreshing and nourishing meal or side dish.
Notes
- Ensure lentils are cooked just until tender to avoid a mushy texture.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Add crumbled feta cheese or olives for extra Mediterranean flair if desired.
- Adjust seasoning with additional salt, pepper, or lemon juice according to taste.
