Mediterranean Lentil Salad with Feta and Mint
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.
Servings 6 people
Calories 317kcal
Equipment
- Knife and cutting board
- liquid measuring cup or a small mixing bowl
- Large mixing bowl
Ingredients
Lemon Oregano Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard (any prepared mustard sauce, such as Dijon mustard)
- 1 clove garlic, minced
- 1 teaspoon dry oregano
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Lentil Salad
- 2 ½ cups cooked brown lentils (see note)
- 1 red bell pepper, diced
- 1 cup quartered cherry tomatoes
- 1 cup diced cucumber
- ⅓ cup minced red onion
- ⅓ cup chopped walnuts (optional)
- ⅓ cup chopped kalamata olives (optional)
- ¼ cup chopped fresh parsley
- 2 tablespoons torn mint leaves
- 2 tablespoons torn fresh dill
- 1 cup crumbled feta cheese
Instructions
Prepare Lemon Oregano Dressing:
- 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.
Nutrition
Calories: 317kcal | Carbohydrates: 24g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 535mg | Potassium: 526mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 40mg | Calcium: 174mg | Iron: 4mg