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Homemade Mediterranean Lentil Salad Recipe photo

Mediterranean Lentil Salad Recipe

This Mediterranean Lentil Salad is packed with vibrant flavors and nutritious ingredients, perfect for any meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 cup dry green lentils (or another type of lentils)
  • 1 pomegranate
  • 1 small red onion , chopped
  • 1 each green bell pepper , seeds removed, deveined, and chopped
  • 1 each red bell pepper , seeds removed, deveined, and chopped
  • 1 cup chopped celery
  • 1 each English cucumber , chopped
  • 4-5 cups chopped romaine or baby spinach
  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lime juice
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cloves garlic , minced
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese
  • 1/3 cup unsalted pistachios , chopped

Equipment

  • Large Pot
  • Mixing Bowl
  • Knife and cutting board
  • Whisk
  • Serving Spoon

Method
 

Preparation Steps:
  1. Start by rinsing the green lentils under cold water. In a large pot, add 3 cups of water and the rinsed lentils. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until tender but not mushy. Drain any excess water and set aside to cool.
  2. While the lentils are cooking, chop the small red onion, green bell pepper, red bell pepper, celery, English cucumber, and parsley. Set these aside in a large mixing bowl.
  3. Once the vegetables are chopped, add the chopped romaine or baby spinach to the mixing bowl. This adds a wonderful crunch and freshness to the salad.
  4. Once the lentils have cooled, add them to the mixing bowl along with the seeds of the pomegranate. The pomegranate seeds will add a beautiful burst of color and a sweet-tart flavor.
  5. In a separate small bowl, whisk together the fresh lime juice, extra virgin olive oil, honey or maple syrup, dried oregano, ground cumin, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
  6. Pour the dressing over the salad ingredients in the mixing bowl. Gently toss everything together until well combined, ensuring all the ingredients are coated in the dressing.
  7. Finally, sprinkle the crumbled feta cheese and chopped pistachios on top for a finishing touch. Serve the Mediterranean Lentil Salad immediately, or cover and refrigerate for about 30 minutes to let the flavors meld.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For added protein, consider adding grilled chicken, chickpeas, or quinoa.
  • If the salad is dry after refrigeration, add a splash of olive oil or lime juice before serving.