Ingredients
1 cup green lentils, rinsed
1 medium English cucumber, diced
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 cup crumbled feta cheese (optional)
1 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Cook lentils in salted water until tender (15-20 minutes). Drain and cool.
Chop cucumber, red onion, cherry tomatoes, and parsley in a large bowl.
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper to create the vinaigrette.
Add cooked lentils and vinaigrette to the bowl; toss gently.
Stir in feta cheese (if using) just before serving.
Notes
Chill salad for 30 minutes to enhance flavors.
Store in an airtight container for up to 3 days.
Add avocado for creaminess or chickpeas for extra protein.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Stovetop & Chopping
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg