This vibrant salad features tender green lentils simmered with bay leaves and oregano, then dressed in a bright, tangy vinaigrette. Fresh red onion, sweet red pepper, and parsley add crunch and color, while crumbled feta and briny Kalamata olives provide a salty, creamy contrast. It is an excellent vegetarian main or side dish that tastes even better as it sits, allowing the flavors to meld. Ideal for lunchboxes, picnics, or light summer dinners, this dish is healthy, satisfying, and easy to prepare.
Tangy Lentil Salad
Description
This vibrant salad features tender green lentils simmered with bay leaves and oregano, then dressed in a bright, tangy vinaigrette. Fresh red onion, sweet red pepper, and parsley add crunch and color, while crumbled feta and briny Kalamata olives provide a salty, creamy contrast. It is an excellent vegetarian main or side dish that tastes even better as it sits, allowing the flavors to meld. Ideal for lunchboxes, picnics, or light summer dinners, this dish is healthy, satisfying, and easy to prepare.Ingredients
Directions
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Pick over the dry lentils to remove any debris, then rinse thoroughly under cold water.
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Place the rinsed lentils in a large saucepan along with the bay leaves, 4 crushed garlic cloves, and dried oregano.
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Cover the lentils with water by about 2 inches, bring to a boil, then reduce heat and simmer uncovered for about 30 minutes until tender but not mushy.
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Drain the lentils well and spread them on a tray to cool. Discard the bay leaves and the crushed garlic cloves used for cooking.
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In a small bowl, whisk together the olive oil, vinegar, 2 minced garlic cloves, ground cumin, and a generous amount of salt and pepper to make the vinaigrette.
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In a large mixing bowl, combine the cooled lentils, diced red onion, and diced red pepper.
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Pour the vinaigrette over the lentil mixture and toss gently to coat evenly.
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Let the salad sit at room temperature for 20 minutes to allow the flavors to meld and the lentils to absorb the dressing.
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Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
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Just before serving, fold in the chopped fresh parsley.
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Transfer to a serving platter, garnish with crumbled feta cheese and Kalamata olives, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 659.5kcal
- % Daily Value *
- Total Fat 29.4g46%
- Saturated Fat 4.3g22%
- Cholesterol 0.0mg0%
- Sodium 31.8mg2%
- Total Carbohydrate 101.8g34%
- Dietary Fiber 26.6g107%
- Sugars 2.1g
- Protein 17.6g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This salad can be prepared up to 6 hours in advance. Cover and refrigerate; bring to room temperature before adding the feta and olives for best texture.
For a vegan version, omit the feta cheese or substitute with crumbled tofu marinated in lemon juice and salt.
If using green or brown lentils, they hold their shape well. Red lentils will break down too much and are not suitable for this salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify overnight.
