Thank you for this recipe! You are an amazing cook. I used tin lentils so made the dressing and marinated them in it. I decided to only use half the lentil mixture today and the other half tomorrow.

This way I just added the fresh salad ingredients on the day! Thanks for sharing with us! OMG that lentil salad! Skip to primary navigation Skip to header navigation Skip to main content Skip to primary sidebar.

My cookbook "Dinner" now available! My RecipeTin My cookbook! Home Side Salads. Try it. You will be amazed. You can eat it plain. Well, it came about after a lengthy, serious discussion that went something like this still on that freezing cold winter day at the dog beach : Me: What should I call it??

My friend: Yes! And thus the name was born. Author: Nagi. Prep: 15 minutes mins. Cook: 20 minutes mins. Total: 35 minutes mins. Servings 4. Print Not just another lentil salad this is Can't-Stop-Eating-It delish. Cooking the lentils in a simple flavoured broth rather than just water or marinating canned lentils in the dressing makes all the difference.

Outrageously long-looking ingredient list is misleading! Keeps well for 2 days, recipe video below. Instructions Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm I like this or 25 minutes for soft.

DO NOT overcook and make it mushy! Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils don't want to rinse away flavour! Set aside. Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.

Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta.

I like serving with pita bread to stuff it in. Recipe Notes: 1. This recipe can be made with any lentils except I don't recommend red gets too mushy, is good for curries and soups. My favourite is green because of the size and because it holds its shape well when cooked, making it perfect for salads.

Adjust cook time to lentil type - start checking for doneness at 20 minutes. Did you make this recipe? I love hearing how you went with my recipes! Previous Post. Next Post. Read More. Free Recipe eBooks. Join my free email list to receive THREE free cookbooks!

Related Posts Green Beans with a Mountain of Panko. Maple Roasted Pumpkin with Chili and Feta. Farro Salad with Sizzled Dressing. Leave a Comment Cancel reply Your email address will not be published. Rate this recipe! Cooked this? All Rights Reserved.

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Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Salad Beans Lentil Salad Recipes. Mediterranean Lentil Salad. Submitted by jen. Trending Videos. Add Photo Prep Time:.

Jump to Nutrition Facts. Directions Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. I Made It Print. Nutrition Facts per serving Calories 7g Fat 16g Carbs 6g Protein. Add Your Photo. Photos of Mediterranean Lentil Salad 01 of Photo by larkspur.

Photo by Paty C. Photo by Melissa. Photo by Nsweetu4ia. Photo by Alice Martin.

You can enjoy this salad warm or chilled , making it a perfect meal prep contender. I especially love to serve it with an extra drizzle of olive oil and squeeze of lemon juice. It's also a great way to incorporate more meatless meals into your weekly rotation. And if you need more lentil inspiration, these Stewed Lentils and Fennel Salad or Stewed Lentils with Feta are other favorites.

This salad is extremely versatile , and you can use any mix of veggies you like or have on hand. It also comes together in just 20 minutes if you use canned lentils so underrated!

Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, asparagus or green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with ¼ tsp. salt and transfer to a bowl to slightly cool. This lentil salad recipe is hearty enough to enjoy on its own, yet versatile enough to pair with other dishes.

Here are some of my favorite pairings:. Lentil salad will last up to 4 to 5 days refrigerated. After day 2 or 3, try spritzing some fresh lemon juice or a drizzle of olive oil in the salad to help rehydrate the lentils. This lentil salad can be enjoyed warm, chilled, or closer to room temperature!

You can either use two cans of lentils, or 3 cups of cooked brown or green lentils in this salad. Black lentils or French green lentils will also work, however they do take longer to cook. Also, be sure snap a pic and tag dishingouthealth so I can see your beautiful creations.

I really liked the dressing too. A good quick vegeterian dinner. This was not a very interesting salad. Sautéed veggies don't go well with a cold lentil salad. It would have been better with raw. There was way too much oil. Overall, a boring dish.

I love this salad. It's easy to throw together and the flavors are delicious. I preferred eating it warm or room temperature. This is definitely on the rotation. This was fantastic—made it ahead of time for a lunch for family visiting from out of time and it worked great.

An easy do-ahead salad, I just added the dressing just before serving. So fresh! I switched arugula with baby spinach. I will make it again! Thank you. I made this salad for a bbq get together with friends. It was easy to make and a hit as the only side dish.

Everyone loved it and asked for the recipe. As always, your recipes are the best! Hi Nagi! Hope your book is faring well! Quick question. Thank you! Absolutely delicious! It was SO GOOD!

This lentil salad is super tasty I will be making this many more times to come. This is my second time making a salad. Was so fantastic! But I had everything else and it is absolutely fantastic as is. So tasty and definitely would make it again … and again….

Just made this for lunch and it was absolutely delicious! Thank you for this recipe! You are an amazing cook. I used tin lentils so made the dressing and marinated them in it.

I decided to only use half the lentil mixture today and the other half tomorrow. This way I just added the fresh salad ingredients on the day! Thanks for sharing with us! OMG that lentil salad! Skip to primary navigation Skip to header navigation Skip to main content Skip to primary sidebar.

My cookbook "Dinner" now available! My RecipeTin My cookbook! Home Side Salads. Try it. You will be amazed. You can eat it plain. Well, it came about after a lengthy, serious discussion that went something like this still on that freezing cold winter day at the dog beach : Me: What should I call it??

My friend: Yes! And thus the name was born. Author: Nagi. Ready in: 55 minutes minutes. feta, crumbled. Instructions Pour lentils and water into a large saucepan, add a few dashes of salt. Let rest until cool at least 15 minutes.

While lentils are cooking prepare the dressing. Or if you don't have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides.

To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta and the dressing taste for more salt if needed.

Can serve right away or keep in the fridge for up to 2 days. Nutrition Facts. Calories Calories from Fat Polyunsaturated Fat 2g. Monounsaturated Fat 12g. Nutrition values are estimates only. See full disclaimer here. Course: Salad. Cuisine: American, Mediterranean.

Cutting Board. Large Bowl. Large Pot. Small Skillet. Vegetable Peeler. Wooden Spoon. Small Bowl. Paper Towels. Rimmed Baking Sheet. Strip leaves off stems from 1 large bunch Tuscan kale ; discard stems or save for later! Stack leaves, then roll into fat cigars.

Slice crosswise into ¼" strips to long, thin ribbons. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips.

Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1—2 minutes. Bring a large pot of heavily salted water to a boil over high heat. While you're waiting, prep the spiced oil.

Coarsely chop ½ cup raw almonds ; set aside. Trim 3 scallions and separate white and green parts save the green parts for later in the recipe ; thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves.

Add those to same skillet, too. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel avoiding white pith ; reserve rest of the lemon for your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.

Add 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20—25 minutes they'll turn mushy if overcooked. We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft.

While lentils cook, heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes.

Remove from heat and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed red pepper flakes —the residual heat from the oil will bloom those spices and bring out their flavors.

Strain mixture through a fine-mesh sieve into a small bowl, shaking to help oil drain; reserve oil that's the base of your salad dressing.

Spread almond mixture don't forget those cumin seeds! on a paper towel-lined plate or baking sheet. Season with salt and let cool the nuts will get crunchier as they sit.

Crumble 5 oz. feta into bowl with kale. Smash 1 cup Castelvetrano olives with the back of your knife; remove pits. Tear olives into large pieces and add to bowl. Let rest on a cutting board until cool then seed and chop.

To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, onion, parsley, cilantro, feta and the dressing taste for more salt if needed.

How long does it keep? This lentil salad should keep well for up to 2 days in the fridge. Can I use French lentils? Yes French lentils will work in this salad as well in place of green or brown. More Delicious Lentil Recipes to Try Asian Lentil Lettuce Wraps Italian Vegetable Lentil Soup Lentil Curry Moroccan Sweet Potato and Lentil Soup Vegetarian Lentil Tacos Follow Cooking Classy Facebook Pinterest Instagram YouTube.

plus weekly recipe updates Your email. Print Recipe. Review Recipe Pin Save Saved. A delicious salad made with protein rich lentils, roasted bell pepper, cool crisp cucumber, bright red onion, fresh herbs, tangy feta, and it's finished with a vibrant lemon dressing.

It's the perfect way to upgrade lentils! Servings: 5. Prep 20 minutes minutes. Cook 20 minutes minutes. Cool 15 minutes minutes. Photo by Nsweetu4ia. Photo by Alice Martin.

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Total Fat 7g. Saturated Fat 1g. Sodium mg. Total Carbohydrate 16g. Dietary Fiber 6g. Total Sugars 3g. Protein 6g. Vitamin C 8mg.