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Protein-Packed Mediterranean Lentil Salad with Zesty Lemon Vinaigrette

Close-up of a fresh lentil salad mixed with bright red cherry tomatoes, green cucumber chunks, and mint.
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Make this fresh, hearty Mediterranean lentil salad. It is packed with protein and flavor, and the simple lemon vinaigrette makes it a perfect, quick lunch or light dinner.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese (optional, use vegan alternative or omit for vegan)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • For the Lemon Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Combine the lentils and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and let the lentils cool slightly.
  2. While the lentils cook, prepare the vegetables: halve the tomatoes, dice the cucumber, and finely chop the red onion. Place them in a large bowl.
  3. In a small bowl or jar, whisk together all the vinaigrette ingredients: lemon juice, olive oil, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk until well combined and emulsified.
  4. Add the cooled lentils, chopped parsley, and chopped mint to the bowl with the vegetables.
  5. Pour the lemon vinaigrette over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  6. If using, gently fold in the crumbled feta cheese.
  7. Taste and adjust seasoning if needed. Serve immediately, or chill for at least 30 minutes to allow flavors to meld. This is a great lentil salad meal prep option.

Notes

  • For a vegan lentil salad, simply omit the feta cheese or substitute it with a plant-based feta alternative.
  • This protein packed lentil salad keeps well in the refrigerator for up to four days, making it excellent for weekly meal prep.
  • If you want a heartier lentil lunch, add 1 cup of cooked quinoa to the salad mixture.

Nutrition

Find it online: https://cookingbyjade.com/lentil-salad-mediterranean-protein-packed/