Mediterranean Lentil Salad
Ingredients
The salad
-
2 ½
cups
cooked brown lentils
-
1
each
red bell pepper, diced
-
1
cup
quartered cherry tomatoes
-
1
cup
diced cucumber
-
⅓
cup
minced red onion
-
⅓
cup
chopped walnuts (optional)
-
⅓
cup
chopped kalamata olives (optional)
-
¼
cup
chopped fresh parsley
-
2
tablespoons
torn mint leaves
-
2
tablespoons
torn fresh dill
-
1
cup
crumbled feta cheese
The dressing
-
¼
cup
extra virgin olive oil
-
2
tablespoons
lemon juice
-
1
tablespoon
mustard
-
1
clove
garlic, minced
-
1
teaspoon
dry oregano
-
¼
teaspoon
salt (or to taste)
-
⅛
teaspoon
pepper (or to taste)
Instructions
- Prepare the lemon oregano dressing by whisking together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper.
- In a large mixing bowl, combine cooked lentils, bell pepper, tomatoes, cucumber, red onion, walnuts, olives, parsley, mint, and dill.
- Pour the dressing over the lentil mixture and stir until evenly coated.
- Add the feta cheese and gently toss until mixed.
Nutrition Facts (estimated)
Servings
6
Calories
317
Total fat
20g
Total carbohydrates
24g
Total protein
13g
Sodium
535mg
Cholesterol
22mg
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