Description
Earthy lentils meet sautéed peppers, green beans, and red onion, all tossed in a bright herb dressing with fresh dill and tangy feta.
Ingredients
For the Salad:
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)
Instructions
Sauté Vegetables:
In a large skillet over medium heat, heat 2 tablespoons olive oil. Add red bell pepper, green beans, and red onion. Sauté for 7–9 minutes, until vegetables are tender. Season with 1/4 teaspoon salt and black pepper. Transfer to a large bowl to cool.
Make Dressing:
In a small bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, cumin, salt, and black pepper. Stir in chopped dill.
Assemble Salad:
Add lentils to the bowl with sautéed vegetables. Pour in the dressing and toss gently to combine. Fold in 1/2 cup feta.
Garnish and Serve:
Transfer salad to a serving dish. Sprinkle remaining 1/4 cup feta and extra dill on top. Serve warm, chilled, or at room temperature.
Notes
Make It Vegan: Skip the feta or use a plant-based cheese.
Add More Veggies: Cherry tomatoes, cucumber, or roasted zucchini work great.
Make It a Meal: Stir in quinoa or couscous for extra bulk.
Herb Options: Use parsley, basil, or mint if dill isn’t available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: Sauté, Toss
- Cuisine: Mediterranean
