Name: Mediterranean Lentil Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 red bell pepper, diced; 8 oz green beans, trimmed and cut into 1-inch pieces; 1 cup diced red onion; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 (15-oz) cans lentils, rinsed and drained (or 3 cups cooked brown or green lentils); 3/4 cup crumbled feta cheese, divided; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 1/4 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/3 cup finely chopped fresh dill (plus more for garnish)

Why I Love This Recipe

love this recipe because it’s both hearty and healthy. The combination of lentils and fresh vegetables provides a satisfying texture and flavor, while the lemon-Dijon dressing adds a bright, tangy finish. It’s easy to prepare, can be made ahead of time, and holds up well in the fridge, making it ideal for meal prep or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra-virgin olive oil
1 red bell pepper, diced
8 oz green beans, trimmed and cut into 1-inch pieces
1 cup diced red onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 (15-oz) cans lentils, rinsed and drained, or 3 cups cooked brown or green lentils
3/4 cup crumbled feta cheese, divided

For the Lemon-Dijon Dressing:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup finely chopped fresh dill, plus more for garnish

Directions

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red bell pepper, green beans, and red onion. Cook for 7 to 9 minutes, until the vegetables are tender. Season with 1/4 teaspoon each of salt and black pepper. Transfer the sautéed vegetables to a large bowl to cool slightly.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, ground cumin, salt, and black pepper. Stir in the chopped fresh dill to complete the dressing.
Add the lentils to the bowl with the sautéed vegetables. Pour the dressing over the mixture and toss gently to combine. Fold in 1/2 cup of the crumbled feta cheese.
Transfer the salad to a serving dish and sprinkle the remaining 1/4 cup of feta cheese and additional chopped dill on top for garnish. Serve the salad warm, chilled, or at room temperature.

Servings and Timing

This recipe yields approximately 6 servings. The total preparation and cooking time is about 30 minutes, making it a quick and convenient option for any meal.

Variations

Vegan Version: Omit the feta cheese or replace it with a plant-based alternative to make the salad vegan-friendly.
Additional Vegetables: Incorporate other vegetables like cherry tomatoes, cucumbers, or roasted zucchini for added flavor and texture.
Grain Addition: Add cooked quinoa, bulgur, or couscous to make the salad more substantial.
Herb Substitutions: Replace dill with other fresh herbs like parsley, mint, or basil to suit your taste preferences.

Storage and Reheating

I store any leftover salad in an airtight container in the refrigerator for up to 4 to 5 days. The flavors continue to meld over time, enhancing the taste. If the salad seems a bit dry after refrigeration, I drizzle a little extra lemon juice or olive oil before serving. This salad can be enjoyed cold or brought to room temperature; reheating is not necessary.

FAQs

Can I use dried lentils instead of canned?

Yes, I can use dried lentils. I cook 1 cup of dried brown or green lentils in boiling water until tender, about 20-25 minutes, then drain and cool them before using in the salad.

What type of lentils work best for this salad?

Brown or green lentils are ideal because they hold their shape well after cooking. Red lentils tend to become mushy and are better suited for soups or stews.

Can I make this salad ahead of time?

Absolutely. I often prepare it a day in advance and store it in the refrigerator. The flavors develop nicely over time, making it even more delicious the next day.

Is this salad suitable for meal prep?

Yes, this salad is excellent for meal prep. I divide it into individual portions in airtight containers and store them in the fridge for easy grab-and-go lunches or dinners throughout the week.

What can I serve with this salad?

This salad pairs well with grilled meats, roasted vegetables, or warm pita bread. It’s also delightful on its own as a light main course.

Conclusion

This Mediterranean Lentil Salad is a versatile and flavorful dish that combines wholesome ingredients with vibrant flavors. Whether I’m serving it as a side dish, a light main course, or preparing it for meal prep, it’s a satisfying and nutritious option that’s sure to please. With its simple preparation and delicious taste, it’s a recipe I turn to time and again.

Mediterranean Lentil Salad