Mediterranean Lentil Salad

( Really yummy, summery, light, lentil salad )

You will need

• Large pan to cook lentils

• Mixing bowl

Salad Ingredients

• 1 cup uncooked lentils ( green or brown )

• 1 English cucumber, finely diced

• 1 small red onion, finely diced

• ½ cup diced sun dried tomatoes

• ½ cup chopped kalamata olives

• ¾ cup chopped fresh mint leaves, loosely packed+

• Feta cheese ( Optional )

Lemon Dressing

• 3 Tbsp olive oil

• 2 Tbsp lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste
  

Instructions

• Sort the lentils, check for any small pebbles

• Cook the lentils
  

  • Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine.

  • Cook over medium-high heat until the broth reaches a simmer.

  • Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used.

  • Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.

• Mix the dressing
  

  • Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.

• Combine
  

  • Add the cooked and chilled lentils, cucumber, red onion, olives, mint and sun-dried tomatoes to a large bowl. Add cheese now if you want.

  • Drizzle evenly with the lemon dressing and toss until evenly combined.

Notes

Can be served immediately, or refrigerated in a sealed container, for 3 or 4 days

mediterranean lentil salad.pdf

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