December 3rd, 2024
Recipes
Mediterranean Lentil Salad
Valentina P
- Difficulty
•
- Time 15"
Easy Mediterranean Lentil Salad recipe loaded with lentils, olives, sun-dried tomatoes, red onion, and feta cheese in a balsamic vinaigrette. Perfect for meal prepping, as it tastes even better the next day.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 cups cooked french or green lentils
- 1/4 raw red onion, finely diced
- 1/4 cup crumbled feta cheese (or non-dairy feta)
- 4 oil-packed sun-dried tomatoes, chopped (about 2.5 tablespoons)
- 3 tablespoons pitted kalamata olives, chopped (about 1 ounce)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- pepper, to taste
Instructions
- Step 1: If preparing the lentils yourself, you'll need about .5 cup of dry green lentils. Bring the lentils to a boil in a pot of water. Lower the heat to a simmer and continue cooking for 20 minutes, or until the lentils are fork tender but can still hold their shape. Drain well and cool to room temperature.
- Step 2: Add all of the ingredients to a mixing bowl and stir to combine. If preparing this ahead of time, do not skip adding the liquid ingredients — it marinates the flavors and tastes even better over time.
- Serve: Enjoy.
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Mediterranean Lentil Salad
PT15M 1 1/2 cups cooked french or green lentils 1/4 raw red onion, finely diced 1/4 cup crumbled feta cheese (or non-dairy feta) 4 oil-packed sun-dried tomatoes, chopped (about 2.5 tablespoons) 3 tablespoons pitted kalamata olives, chopped (about 1 ounce) 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 2 garlic cloves, minced 1/2 teaspoon dried oregano 1/4 teaspoon salt pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
