Mediterranean Lentil Salad

Serves

Cook Time

20 min

Total Time

30 min

Lunch

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American 🇺🇸

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This is a great way to get your protein and fiber in. Lots of flavor and color to this dish. Serve this nutritious salad on a bed of lettuce, topped with feta cheese and olives or serve it as a light lunch paired with a protein source. Don't forget to mash the garlic at the end to add to the flavor profile.

Ingredients

1 cup brown or green lentils
4 cups water
2 bay leaves
1 teaspoon fresh thyme (dried)
2 garlic cloves, peeled
1/2 cup sun-dried tomatoes (not packed in oil) boiling water
1/2 cup diced celery
1/2 cup diced red or yellow bell pepper
1/2 cup minced red onion
1/2 cup chopped fresh parsley

DRESSING:

1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground fennel
1 rounded teaspoon Dijon mustard
salt and ground black pepper to taste

Directions

Rinse the lentils.
In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil.
Reduce the heat and simmer for about 20 minutes, until tender, stirring occasionally.
While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside.
Combine the celery, peppers, onion, and parsley in a large bowl.
In a separate bowl, whisk the dressing ingredients until smooth.
When the sun-dried tomatoes have softened, drain, mince, and add to the vegetables.
Drain the lentils and discard the bay leaves.
Remove the garlic and mash it then mix it back into the lentils.
Toss the lentil with the vegetables and dressing, and adjust the seasonings.
Serve immediately, or chill and serve later.