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Recipe by:

Elena SMITH

Mediterranean Lentil Salad for Autumn Gatherings

This Mediterranean Lentil Salad is a vibrant and hearty dish that brings warmth and flavor to any autumn gathering.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup green or brown lentils
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (red or yellow), diced
  • 1 small red onion, finely chopped
  • ½ cup parsley, chopped
  • ¼ cup Kalamata olives, pitted and halved
  • Feta cheese, crumbled (optional)
  • ¼ cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Equipment

  • Saucepan
  • Large mixing bowl
  • Jar for dressing

Method
 

  1. In a saucepan over medium heat, combine the lentils and water. Bring to a gentle boil, then reduce the heat and let them simmer, uncovered, for about 20-25 minutes, or until they are tender but still hold their shape. Drain any excess liquid and set the lentils aside to cool.
  2. In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, bell pepper, and finely chopped red onion.
  3. Once the lentils are cool, gently fold them into the bowl with the vegetables alongside the chopped parsley and Kalamata olives.
  4. In a separate jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Shake vigorously until emulsified.
  5. Drizzle the dressing over the salad and toss everything together gently. If you wish, add crumbled feta cheese on top for an extra layer of flavor.
  6. Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.

Notes

Allowing the salad to rest enhances the flavors, giving it that much-needed time to develop.