Description
A refreshing Mediterranean lentil salad with a zesty lemon dressing.
Ingredients
Scale
- 1 can lentils (rinsed — 15 oz / 400 g can or 1½ cup/230 g cooked lentils — brown, green, or black)
- 2 medium vine tomatoes (diced small — about 225 g)
- 2 packed cups flat-leaf parsley (finely chopped)
- ½ packed cup dill (finely chopped – sub mint or more parsley)
- 4 green onions (finely chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon salt (+ black pepper to taste)
Instructions
- Make the Lemon Dressing: In a large bowl, add 3 tablespoons extra virgin olive oil, ½ teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Whisk until smooth.
- Add the Lentils: Add 1 can lentils (rinsed and well-drained) to the bowl. Gently stir until they are fully coated in the dressing. Let them sit for a few minutes while you prep the veggies so they soak up the flavor.
- Chop the Veggies: Finely chop 2 packed cups flat-leaf parsley, ½ packed cup dill (if using), and 4 green onions. Dice 2 medium vine tomatoes into small pieces. Smaller pieces help everything mix evenly and taste better in each bite.
- Mix and Serve: Add the chopped vegetables to the lentils and gently toss. Taste and add more salt or pepper if needed. Serve with hummus and pita bread for a healthy Mediterranean dinner.
Notes
- This salad can be served cold or at room temperature.
- Feel free to customize the herbs based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg