Mediterranean Lentil and Cucumber Salad
Mediterranean Lentil and Cucumber Salad
Ingredients
For the Lentil Salad
- 1 cup brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 1 1/2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon-Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Do not overcook.
⏱️ 25 min
- 2
While the lentils are cooking, prepare the vegetables. Halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, and chop the fresh parsley and mint. Set aside in a large mixing bowl.
⏱️ 10 min
- 3
Once the lentils are cooked, drain any excess liquid using a fine-mesh sieve. Rinse the cooked lentils with cold water to stop the cooking process and cool them down. Allow them to drain well.
⏱️ 5 min
- 4
Prepare the lemon-herb vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
⏱️ 5 min
- 5
Add the cooled, drained lentils to the large mixing bowl with the prepared vegetables and herbs. Pour the vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min
- 6
Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the lentil salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Lentil and Cucumber Salad
Ingredients
For the Lentil Salad
- 1 cup brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 1 1/2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon-Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Do not overcook.
⏱️ 25 min - 2
While the lentils are cooking, prepare the vegetables. Halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, and chop the fresh parsley and mint. Set aside in a large mixing bowl.
⏱️ 10 min - 3
Once the lentils are cooked, drain any excess liquid using a fine-mesh sieve. Rinse the cooked lentils with cold water to stop the cooking process and cool them down. Allow them to drain well.
⏱️ 5 min - 4
Prepare the lemon-herb vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
⏱️ 5 min - 5
Add the cooled, drained lentils to the large mixing bowl with the prepared vegetables and herbs. Pour the vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min - 6
Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the lentil salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 30 min