Greek Lentil Salad
This refreshing salad is made with crunchy summer veggies, fresh herbs, and a lemon juice dressing. Serve as a vegetarian main course or side dish.
Servings 8 cups
Calories 203kcal
Ingredients
For the salad
- 1 cup dry brown lentils about 2.5 cups cooked
- 1 cucumber peeled, seeded, and diced
- 1 bell pepper seeded and diced
- 1 cup cherry tomatoes halved
- ¼ cup diced red onion
- ¼ cup chopped fresh oregano more to taste
- ¼ cup chopped fresh mint more to taste
- ½ cup crumbled goat cheese more to taste
For the dressing
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Instructions
- Cook the lentils according to package instructions. I usually combine one cup dry lentils with three cups water or broth in a saucepan. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 to 25 minutes until tender. Check the lentils at 18 minutes to make sure they aren't mushy.
- While the lentils cook, chop the veggies and herbs. Then, whisk together the olive oil, lemon juice, mustard, and salt.
- Combine the lentils, veggies, herbs, and goat cheese in a mixing bowl. Pour the dressing over the salad, and stir to combine. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for a few days.
- You can make the dressing a few days in advance and keep in the fridge. Mix well before pouring over the salad.
- You can also make the salad in advance, but I recommend combining all of the ingredients except the goat cheese and dressing then adding those right before serving.
- Feel free to substitute different herbs, like basil or parsley, and other veggies.
Nutrition
Serving: 1cup | Calories: 203kcal | Carbohydrates: 19g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 211mg | Potassium: 395mg | Fiber: 9g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 3mg