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Mediterranean Lentil Salad
This Mediterranean Lentil Salad is a Greek salad with serious staying power. Quick-cooking lentils, kale, a bounty of vegetables, and a zippy vinaigrette and herbs make this a meal prep recipe you'll actually look forward to eating.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the lentils, bring 3 cups water to boil. Add lentils and simmer until tender, about 15 to ⏱️ 20 minutes. Drain well. Spread on a rimmed baking sheet to cool completely. (Do not overcook.)
2
Meanwhile, In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, and oregano. Season to taste with salt and pepper. (I like 1/2 teaspoon salt and 1/4 teaspoon pepper)
dried oregano1 teaspoon
3
To assemble the salad, in a large bowl, combine cooled lentils, kale, tomatoes, cucumber, olives, red onion, radishes, and feta cheese. Drizzle with vinaigrette. Toss to combine and garnish with fresh herbs if desired. Season to taste with salt and pepper.
Nutrition Facts
calories
268 kcal
fat Content
17 g
serving Size
2 cups
fiber Content
11 g
sugar Content
3 g
sodium Content
302 mg
protein Content
9 g
cholesterol Content
0.1 mg
carbohydrate Content
22 g
saturated Fat Content
2 g
unsaturated Fat Content
14 g
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