Mediterranean Lentil Salad

5 from 5 votes

Mediterranean Lentil Salad

This Mediterranean lentil salad is packed with nutrients, tastes great and is ready in only 20 minutes. It is perfect for lunch as it is very satiating, delicious and full of nutritious ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean-Inspired

Keyword: lunch salad, Mediterranean lentil salad, vegetarian lentil salad

Servings: servings (main dish)

Calories: 337kcal

Ingredients

Salad Ingredients

1 cup green or brown lentils uncooked
1 ½ cup cherry tomatoes halved
½ cucumber diced
½ red onion finely diced
2 handfuls baby spinach chopped
½ cup Kalamata olives halved or sliced
½ cup feta cheese crumbled
⅔ cup parsley chopped

Dressing Ingredients

1 small garlic clove minced
¼ teaspoon red pepper flakes
4 tablespoon lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard (optional)
salt and pepper to taste

US Customary - Metric

Instructions

Cook the lentils according to package instructions. Cook them until tender. Don't overcook, as they get mushy very quickly!
While the lentils cook, prepare the salad ingredients and the dressing. Add the salad ingredients to a large bowl and prepare the dressing in a small bowl or jar.
When the lentils are cooked, let them cool. Then, add the lentils and the dressing to the salad ingredients and mix everything. Add more salt, pepper or red pepper flakes as needed.

Notes

Vegan: Just skip the feta cheese to make this salad vegan.
Meal prep: You can prepare multiple servings in advance. Simply store the dressing and salad separately, so the salad doesn't get soggy.
Dressing: You can add more lemon juice or red pepper flakes to taste. Skip the Dijon mustard if you don't like it.

Nutrition