Description
This Mediterranean Lentil Salad with Lemon Dill Dressing is a protein-packed, fiber-rich recipe loaded with crisp vegetables, creamy feta, and a zesty lemon dill vinaigrette. Perfect for meal prep, light lunches, or a vibrant side dish, this lentil salad is gluten-free, vegetarian, and bursting with Mediterranean flavor.
Ingredients
1 cup cooked green or brown lentils
1 cup chopped cucumber
1 cup halved cherry tomatoes
1/3 cup thinly sliced red onion
1/3 cup chopped Kalamata olives
1/2 cup crumbled feta cheese
2 tablespoons fresh chopped dill
3 tablespoons lemon juice
3 tablespoons olive oil
1 clove garlic, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Rinse and simmer lentils in salted water until tender but still firm, about 20-25 minutes. Drain and let cool.
2. Chop cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop olives. Set aside crumbled feta.
3. In a bowl or jar, whisk together lemon juice, olive oil, grated garlic, chopped dill, salt, and pepper.
4. In a large bowl, combine lentils, vegetables, and feta. Pour dressing over and toss gently to coat.
5. Let the salad sit for 10-15 minutes or chill in the fridge for deeper flavor before serving.
Notes
Let the salad chill for at least 30 minutes for the best flavor.
Use canned lentils for convenience but rinse thoroughly.
Add more dill or lemon to suit your taste preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg