Mediterranean Lentil Salad

Mediterranean Lentil Salad

Ingredients

Lentil Salad

• 300g cooked green or brown lentils, cooled
• 150g cucumber, diced
• 120g roasted red peppers, chopped
• 100g cherry tomatoes, quartered
• 60g red onion, finely diced
• 60g Kalamata olives, chopped
• 25g fresh parsley, chopped
• 10g fresh dill, chopped
• 75g feta, crumbled
• 30g pistachios, toasted and roughly chopped

Dressing

• 45g fresh lemon juice
• 15g extra virgin olive oil
• 15g red wine vinegar
• 15g Dijon mustard
• 30g pomegranate molasses
• 1 garlic clove, grated
• ½ tsp dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the lentils (although it is highly recommended to use premade lentils).

If cooking the lentils yourself, cook them until they are tender but still firm. Avoid overcooking them—they should hold their shape when tossed with the other ingredients.

Drain and allow them to cool completely.

Once cooled, add the lentils to a large mixing bowl.

Skip this entire step if you have pre-made/pre-steamed lentils, and add to mixing bowl.

2. Prepare the vegetables

Dice the cucumber and red onion.

Quarter the cherry tomatoes and chop the roasted red peppers and Kalamata olives.

Add the vegetables to the bowl with the lentils.

Add the chopped parsley and dill and gently toss everything together.

3. Make the dressing

In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, Dijon mustard, pomegranate molasses, grated garlic, and oregano.

Season generously with salt and freshly ground black pepper.

Whisk until the dressing is emulsified and smooth.

Taste and adjust as needed. If you want more brightness, add another squeeze of lemon. If you want more sweetness and depth, add a small amount of additional pomegranate molasses.

4. Dress the salad

Pour the dressing over the lentil and vegetable mixture.

Gently toss until everything is evenly coated.

Refrigerate for at least 30 minutes before serving. For the best flavor, let it sit for 1–2 hours so the lentils have time to absorb the dressing.

5. Finish

Just before serving, gently fold in the crumbled feta and toasted pistachios.

Finish with additional fresh herbs and plenty of freshly cracked black pepper.

Serve chilled or slightly below room temperature.

 

Nutrition, Makes 8 servings

Per serving

Calories: 170

Protein: 8g

Carbohydrates: 21g

Fat: 7g

Fiber: 6g