Ingredients
Scale
- 1 cup (200 gr) dried lentils (puy, green, or brown) or 2 ½ cups cooked lentils
- 3 cups (720 ml) low sodium vegetable broth or water
- 1 cup (200 grams) cherry tomatoes, halved
- 3.5 oz (100 grams) bell peppers (roasted, grilled, or jarred)
- 2 oz (60 grams) feta cheese, crumbled
- 1 small red onion, finely sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 small garlic clove, minced or pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or ½ teaspoon sugar)
- ½ – ¾ teaspoon fine salt, or more to taste
- â…› teaspoon black pepper
Instructions
- Combine dried lentils and vegetable broth in a saucepan and bring to a boil.
- Reduce heat to medium-low, cover, and simmer lentils until tender, about 20 minutes. Drain and rinse them.
- In a large bowl, mix warm lentils with fresh vegetables.
- In a jar, combine olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper; shake until emulsified.
- Drizzle the dressing over the salad and toss gently, being careful not to mash the lentils.
- Serve immediately with crusty bread, garnished with fresh herbs or feta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Avoid overcooking the lentils; they should be tender yet firm.
Fresh herbs significantly improve flavor; use freshly chopped parsley and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 300
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 12
- Protein: 13
- Cholesterol: 5