Salads, Side Dish, Vegetarian

Healthy Eats: Lentil Salad

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I’ve been making this Lentil Salad all summer long to go with a sandwich or to just eat on its own. Lentils are packed with protein and fiber and are so good in salads and soups. Be sure to use brown or green lentils for this as red ones become much too mushy to hold their shape.

Feel free to swap out the veg you love. If you feel like the salad needs more dressing just add a splash of red wine vinegar or olive oil.

This dish is fab topped with crumbled feta, but I also eat it plain jane. Whatever floats your boat!

Lentil Salad
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Lentil Salad

Recipe by Susan LeiserCourse: Salads, SidesCuisine: MediterraneanDifficulty: Easy
Servings

6-8

servings
Prep time

30

minutes
Cooking time

45

minutes

Ingredients

  • 1 cup dried green or brown lentils, rinsed

  • 2 bay leaves

  • 1/4 tsp. oregano

  • 4 cloves garlic, peeled

  • 3/4 cup English cucumber, chopped

  • 3/4 cup carrot, chopped

  • 3/4 cup red bell pepper, chopped

  • 1/2 cup celery, chopped

  • 1/2 cup red or yellow onion, chopped

  • Optional: Crumbled feta cheese to serve

  • For the dressing

  • Zest and juice of 1 lemon

  • 1 clove garlic, minced

  • 4 Tbsp. red wine vinegar, plus more if desired

  • 1/2 cup extra virgin olive oil, plus more if desired

  • 1/4 tsp. garlic powder

  • 1/4 tsp. dried oregano

  • 1/2 tsp. salt

  • 1/4 tsp. black pepper

Directions

  • In a medium or large pot, place lentils, bay leaves, 4 whole garlic cloves and 1/4 dried oregano. Cover with water (about 4 cups or so). Bring to a boil. Partially cover and lower heat to a simmer. Cook for 25-40 minutes, stirring occasionally. Please check your package instructions for specific cook times as times do vary depending on the brand and type of lentil you are using. Lentils should be tender. Drain in a colander and set aside to cool for 20 minutes. Discard the bay leaves and the garlic cloves.
  • For the dressing, in a medium or large measuring cup, add lemon zest and juice, minced garlic, red wine vinegar, 1/4 dried oregano, dried garlic, salt and pepper. Whisk in olive oil until emulsified and well combined. Set aside.
  • To assemble the salad: In a large bowl, add chopped cucumber, carrots, celery, onion, bell pepper and cooled lentils. Pour dressing over salad ingredients. Gently toss to combine. Check for seasoning. Add more red wine vinegar, olive oil, salt or pepper if desired. Set aside for at least 30 minutes.
  • Serve at room temperature or chilled. Top with feta if desired.

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