Mediterranean Lentil Salad Bowls
Mediterranean Lentil Salad Bowls
Ingredients
For the Lentil Salad
- 1 cup brown or green lentils, dry, rinsed
- 3 cups vegetable broth or water
- 1/2 red onion, small, finely diced
- 1 cucumber, English, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 bell pepper, yellow or orange, diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup feta cheese, crumbled, optional
- 1/2 cup Kalamata olives, pitted, halved
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice, fresh
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 4 pita bread or warm flatbread, warmed
- 1/2 cup hummus, for serving, optional
- 2 tablespoons fresh dill, chopped, for garnish, optional
Instructions
- 1
Cook the lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and let the lentils cool slightly.
⏱️ 25 min
- 2
Prepare the vegetables: While the lentils are cooking, finely dice the red onion, dice the cucumber and bell pepper, and halve the cherry tomatoes. Chop the fresh parsley and mint.
⏱️ 10 min
- 3
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.
⏱️ 5 min
- 4
Combine the salad: In a large mixing bowl, combine the slightly cooled lentils, diced red onion, cucumber, cherry tomatoes, bell pepper, chopped parsley, chopped mint, Kalamata olives, and crumbled feta cheese (if using).
⏱️ 5 min
- 5
Dress and toss: Pour the prepared lemon-herb dressing over the lentil mixture. Gently toss all the ingredients together until everything is evenly coated.
⏱️ 2 min
- 6
Serve: Divide the Mediterranean lentil salad among four bowls. Garnish with fresh dill, if desired. Serve immediately with warmed pita bread or flatbread and a dollop of hummus on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Lentil Salad Bowls
Ingredients
For the Lentil Salad
- 1 cup brown or green lentils, dry, rinsed
- 3 cups vegetable broth or water
- 1/2 red onion, small, finely diced
- 1 cucumber, English, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 bell pepper, yellow or orange, diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup feta cheese, crumbled, optional
- 1/2 cup Kalamata olives, pitted, halved
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice, fresh
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 4 pita bread or warm flatbread, warmed
- 1/2 cup hummus, for serving, optional
- 2 tablespoons fresh dill, chopped, for garnish, optional
Instructions
- 1
Cook the lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and let the lentils cool slightly.
⏱️ 25 min - 2
Prepare the vegetables: While the lentils are cooking, finely dice the red onion, dice the cucumber and bell pepper, and halve the cherry tomatoes. Chop the fresh parsley and mint.
⏱️ 10 min - 3
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.
⏱️ 5 min - 4
Combine the salad: In a large mixing bowl, combine the slightly cooled lentils, diced red onion, cucumber, cherry tomatoes, bell pepper, chopped parsley, chopped mint, Kalamata olives, and crumbled feta cheese (if using).
⏱️ 5 min - 5
Dress and toss: Pour the prepared lemon-herb dressing over the lentil mixture. Gently toss all the ingredients together until everything is evenly coated.
⏱️ 2 min - 6
Serve: Divide the Mediterranean lentil salad among four bowls. Garnish with fresh dill, if desired. Serve immediately with warmed pita bread or flatbread and a dollop of hummus on the side.
⏱️ 3 min