Mediterranean Chopped Lentil Salad
Mediterranean Chopped Lentil Salad
Ingredients
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad
- 1 1/2 cups cooked lentils, canned (rinsed and drained) or home-cooked
- 1 cup fresh parsley, finely chopped
- 1/2 cup green onions, thinly sliced
- 1 cup Roma tomatoes, finely diced (about 2 medium tomatoes)
For Serving (Optional)
- 1/2 cup hummus
- 4 lemon wedges
- 1/4 cup fresh mint leaves
- 1/2 teaspoon Aleppo pepper, or paprika, for garnish
Instructions
- 1
Prepare the dressing: In a medium bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, dried oregano, salt, and black pepper. Whisk vigorously until all ingredients are well combined and the dressing is smooth and emulsified.
⏱️ 3 min
- 2
Add the lentils to the dressing. Stir gently to ensure the lentils are fully coated. Let them sit and soak in the dressing for at least 15 minutes while you prepare the remaining vegetables. This allows the lentils to absorb the flavors.
⏱️ 2 min
- 3
While the lentils are marinating, finely chop the fresh parsley, thinly slice the green onions, and finely dice the Roma tomatoes. Remember, small pieces are key for a well-chopped salad.
⏱️ 10 min
- 4
Add the chopped parsley, green onions, and diced tomatoes to the bowl with the dressed lentils.
⏱️ 1 min
- 5
Using two spoons or a spatula, mix all the ingredients thoroughly until everything is well combined and evenly distributed. Taste and adjust seasoning (salt, pepper, or lemon juice) if needed.
⏱️ 2 min
- 6
Serve the Mediterranean Chopped Lentil Salad immediately, or chill for a short period to allow flavors to meld further. For serving, portion onto plates, optionally alongside a dollop of hummus, garnished with a lemon wedge, fresh mint leaves, and a sprinkle of Aleppo pepper or paprika.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Chopped Lentil Salad
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad
- 1 1/2 cups cooked lentils, canned (rinsed and drained) or home-cooked
- 1 cup fresh parsley, finely chopped
- 1/2 cup green onions, thinly sliced
- 1 cup Roma tomatoes, finely diced (about 2 medium tomatoes)
For Serving (Optional)
- 1/2 cup hummus
- 4 lemon wedges
- 1/4 cup fresh mint leaves
- 1/2 teaspoon Aleppo pepper, or paprika, for garnish
Instructions
- 1
Prepare the dressing: In a medium bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, dried oregano, salt, and black pepper. Whisk vigorously until all ingredients are well combined and the dressing is smooth and emulsified.
⏱️ 3 min - 2
Add the lentils to the dressing. Stir gently to ensure the lentils are fully coated. Let them sit and soak in the dressing for at least 15 minutes while you prepare the remaining vegetables. This allows the lentils to absorb the flavors.
⏱️ 2 min - 3
While the lentils are marinating, finely chop the fresh parsley, thinly slice the green onions, and finely dice the Roma tomatoes. Remember, small pieces are key for a well-chopped salad.
⏱️ 10 min - 4
Add the chopped parsley, green onions, and diced tomatoes to the bowl with the dressed lentils.
⏱️ 1 min - 5
Using two spoons or a spatula, mix all the ingredients thoroughly until everything is well combined and evenly distributed. Taste and adjust seasoning (salt, pepper, or lemon juice) if needed.
⏱️ 2 min - 6
Serve the Mediterranean Chopped Lentil Salad immediately, or chill for a short period to allow flavors to meld further. For serving, portion onto plates, optionally alongside a dollop of hummus, garnished with a lemon wedge, fresh mint leaves, and a sprinkle of Aleppo pepper or paprika.
⏱️ 2 min