Name: Easy Lentil Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup dry green lentils; 4 cups water; 1/2 cup chopped roasted red peppers; 1 & 1/2 cups chopped english cucumber; 1/2 cup red onion, finely diced; 1 cup chopped Roma tomatoes; 1/3 cup chopped parsley; 1 tbsp chopped mint; 4 oz feta crumbles; 1/3 cup olive oil; 1/4 cup lemon juice; 2 tsp agave; 1 tsp dijon 1 garlic clove, minced; 1 tsp oregano; salt & pepper to taste

This Easy Lentil Salad Recipe is a healthy and delicious meal! It’s made with protein and fiber-rich lentils, crisp veggies, fresh herbs, and tangy feta, all tossed in an amazing lemon vinaigrette. This nutritious lentil salad is a fantastic meal option throughout the week!

This salad is perfect for anyone looking to eat healthier without sacrificing taste. Lentils are a powerhouse packed with protein and fiber, keeping you full longer. I love making this salad and eating it for lunch throughout the week. It’s much better than eating my toddler’s table scraps, haha.

Lentil Salad

This makes for a great lunch or dinner. It could be served as a side dish or a main dish. It’s packed with so much fresh and bright flavor. This lentil salad comes together quickly; I used dry lentils and boiled them; however, you can cut a corner and use pre-steamed lentils; I like the ones from Traders.

This lentil salad has great crunch from the cucumbers and goes excellent with chicken or fish served on the side. It’s versatile; you can use different herbs, like basil or cilantro, customized to suit your taste. Add some avocado or creamy goat cheese for a creamy, tangy twist.

This lentil salad is perfect for those busy days or weeknights. Better yet, it’s good anytime you need a healthy and satisfying meal.

Ingredients

green lentils
roasted red pepper
English cucumber
red onion
parsley
mint
feta
Roma tomatoes
olive oil
lemon
agave
dijon
garlic
dry oregano

How to Make Easy Lentil Salad Recipe

Rinse the lentils: Before boiling them, it’s important to rinse them thoroughly under cold water. This will help remove any dirt or debris on the lentils.
Add water and lentils to a pot.
Bring to a boil: Place the pot over high heat and bring the water to a boil.
Reduce heat and simmer: Once the water is boiling, reduce the heat to low and simmer the lentils cook for about 20 minutes or until tender.
Drain excess water, and let the lentils cool.
While the lentils are cooking, prepare the dressing by whisking together olive oil, lemon juice, agave, dijon, garlic, oregano, salt, and pepper.
To assemble the salad. Add the lentils, roasted pepper, onion, tomatoes, cucumbers, mint, parsley, feta, and dressing together. Season with salt to taste.

How do I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. Freezing does not work for this recipe.

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Yield: 6