Description
A refreshing and protein-packed lentil salad with Mediterranean flavors, perfect for a light lunch or side dish.
Ingredients
Scale
For the Crust:
- 1 cup dried green or brown lentils, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain and let cool.
- In a large bowl, combine cooled lentils, cucumber, cherry tomatoes, red onion, and olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the lentil mixture and toss gently to combine.
- Sprinkle with feta cheese before serving.
Notes
You can customize the seasonings to taste.