Votes: 5
Rating: 2.8
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Mediterranean Lentil Salad
Prep Time20minutes
Cook Time30minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. In a medium size saucepan, combine the broth and lentils over medium-high heat. Bring to a boil, reduce to low, cover, and simmer until the lentils are tender and the liquid is absorbed. Remove from heat and cool completely.
  2. Once lentils are cool, combine with cucumber, tomatoes, olives, onion, dill, parsley, and feta (if using) in a large bowl. Toss to combine.
  3. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, oregano, salt, pepper, and lemon juice. Close and shake until well-combined.
  4. Pour dressing over the lentil mixture, and toss to coat. Serve immediately, or refrigerate for at least an hour to allow the flavors to meld.
Notes

The feta adds a rich, savory taste to the salad, but if you’re dairy-free, you can leave it out and still have a delicious salad.

Votes: 5
Rating: 2.8
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Mediterranean Lentil Salad
Prep Time20minutes
Cook Time30minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. In a medium size saucepan, combine the broth and lentils over medium-high heat. Bring to a boil, reduce to low, cover, and simmer until the lentils are tender and the liquid is absorbed. Remove from heat and cool completely.
  2. Once lentils are cool, combine with cucumber, tomatoes, olives, onion, dill, parsley, and feta (if using) in a large bowl. Toss to combine.
  3. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, oregano, salt, pepper, and lemon juice. Close and shake until well-combined.
  4. Pour dressing over the lentil mixture, and toss to coat. Serve immediately, or refrigerate for at least an hour to allow the flavors to meld.
Notes

The feta adds a rich, savory taste to the salad, but if you’re dairy-free, you can leave it out and still have a delicious salad.

Comments
  • Carolyn Sofia

    I would love to try some of these recipes, but need to know the nutrition stats, i.e., how many carbs per serving, fiber, protein, etc. If they are on this site, I can’t find them!

    • Pulses

      Hi Carolyn, we are actually in the process of adding nutritional information on all of our recipes. Quite a few already have them! Please keep checking back as we hope to include them all soon.

      • Carolyn Sofia

        Thank you. That would be great!

  • Jill

    Wanted to say that I made this, with a few mods because it was what I had or didn’t have on hand. I used chicken broth, which I know changes the recipe to not be vegetarian, for cooking the lentils. Left out the olives, and reduced the dill to about a half a tablespoon because my husband isn’t a huge fan of dill. I’m not a fan of vinegar, but used it as called for, and I still liked salad. Very tasty, we’ll be making it again.

    • Sandra Gessner Eggertson

      i make home made veggie broth (just save all the ends of my veggies, put them in the freezer, and then put them in a pot, make veggie broth as needed add some garlic or basil or whatever herbs are required (nothing out of a can!)

  • Sandra Gessner Eggertson

    I’m making the mediterranean lentil salad tomorrow for a birthday party, I have made it before, and it is amazing!