Ingredients
1 cup green lentils, rinsed
2 cups water or vegetable broth
1 red bell pepper, roasted and chopped
1 yellow bell pepper, roasted and chopped
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss bell peppers with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until blistered and charred.
In a medium pot, combine lentils, water/broth, and a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until tender but not mushy.
While lentils cook, whisk together olive oil, lemon juice, cumin, garlic, and half the parsley for the dressing.
In a large bowl, combine cooked lentils, roasted peppers, cucumber, cherry tomatoes, and red onion.
Pour dressing over the salad and toss to combine. Top with crumbled feta and remaining parsley before serving.
Notes
Roast peppers in advance for meal prep. Store in airtight containers for up to 3 days. Add grape or pitted Kalamata olives for extra flavor.
Omit feta for vegan version.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Stovetop and Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 15mg