Description
Packed with fresh Mediterranean ingredients, tender lentils, and a bright citrus dressing, this salad is perfect for easy lunches and meal prep.
Ingredients
Scale
- 1 cup dry lentils
- 4 cups water
- 1 bay leaf
- 1 medium cucumber, diced
- 1/2 small red onion, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 1/2 cup roasted red peppers, diced
- 1/2 cup feta cheese, crumbled
- 2 teaspoons dried oregano
- 2 tablespoons fresh mint, minced
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or agave
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Rinse lentils thoroughly under cold water.
- Cook lentils with water and bay leaf until tender.
- Drain and cool lentils completely.
- Combine lentils with vegetables, feta, oregano, and mint.
- Whisk citrus dressing ingredients until smooth.
- Toss salad with dressing until evenly coated.
Notes
- Store in the refrigerator for up to four days.
- Stir before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8 oz
- Calories: 271
- Sugar: 7.4 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 29.6 g
- Fiber: 11.6 g
- Protein: 11.3 g
- Cholesterol: 11 mg