A Greek-inspired vegetarian lentil salad with tomato, cucumber, bell pepper, feta cheese, and fresh herbs tossed in lemony oregano dressing. Serve as a light entree or side dish.
Whisk olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until evenly mixed. Set aside.
Prepare Lentil Salad:
Stir cooked lentils, bell pepper, tomatoes, cucumber, red onion, walnuts (if using), olives (if using), parsley, mint, and dill.
Pour dressing over lentil mixture and stir until evenly coated.
Add feta cheese and gently toss until evenly mixed.
Notes
Lentil Notes: 1 cup dry lentils yields 2 ½ cups cooked. Cook dry lentils ahead of time or buy pre-cooked lentils. If you use canned lentils, drain and rinse them first. I use brown lentils, but any color will work. To cook 1 cup dry lentils: Rinse and sort dry brown lentils and add them to a pot with 3 ½ cups water. Simmer over low-medium heat for 20 minutes, or until desired tenderness is reached. Drain excess liquid if needed. Preparation: Prepare dressing up to 2 weeks in advance. Prepare lentil salad up to 5 days in advance.Storage: Store lentil salad in an airtight container and refrigerate for up to 5 days. This salad is best fresh, but you can also store it in a freezer-safe bag and freeze for up to 3 months if needed. Thaw frozen salad in the refrigerator overnight.Nutrition facts are based on a portion size of ⅙ of the recipe and are only an estimate.