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Mediterranean Lentil Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A vibrant and healthy Mediterranean-inspired lentil salad packed with fresh vegetables and herbs, perfect for a light meal or side dish.

Ingredients

Dressing

  • 2 large lemons, juiced
  • 1 to 2 large garlic cloves, pressed or minced
  • Kosher salt
  • Black pepper
  • 1/2 to 1 teaspoon teaspoon Urfa Biber or Aleppo pepper red chili flakes
  • 1/3 cup extra virgin olive oil
  • 1 cup black or green lentils, rinsed
  • 1 bay leaf bay leaf
  • 1 large English cucumber, cut into large pieces
  • 1 red bell pepper fresh or roasted, cored and chopped
  • 1 orange bell pepper cored and chopped
  • 2 green onions trimmed and chopped
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup chopped fresh mint leaves

Instructions 

  • In a large bowl, whisk together lemon juice, minced garlic, salt, pepper, and chili flakes. Slowly add olive oil while whisking until blended. Set aside.
  • Rinse lentils, then cook with bay leaf in boiling water for 20-25 minutes until tender. Drain and add to the dressing while warm.
  • Let lentils cool slightly, then add cucumber, bell peppers, green onions, parsley, and mint. Toss gently to combine.
  • Adjust seasoning with salt, pepper, or lemon as needed. Serve immediately or chill for up to 3 days.

Notes

This salad is best enjoyed fresh but keeps well refrigerated for up to 3 days.
Calories: 250kcal
Cost: $12
Course: Salad
Cuisine: Mediterranean
Keyword: Lentils