Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by rinsing the lentils under cold water to remove any debris.
- In a medium pot, combine the lentils and water or broth. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes until tender but not mushy.
- While the lentils cook, prepare the vegetables. Chop the cherry tomatoes, cucumber, red onion, and olives.
- Once the lentils are cooked, drain any excess liquid and let them cool for a few minutes.
- In a large bowl, combine the lentils, tomatoes, cucumber, red onion, olives, and feta cheese if using.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss everything together gently.
- Garnish with fresh parsley before serving. Enjoy your Mediterranean Lentil Salad warm or chilled!
- Prep Time: 15
- Cook Time: 25