Mediterranean Lentil Salad
Tender lentils tossed with crisp vegetables, fresh herbs, and a bright lemon–olive oil dressing. Clean flavors, high protein, and great for digestion and energy.
Prep: 15 minutes
Cook (if lentils not cooked): 20 minutes
Total: ~35 minutes
Ingredients
Lentil Base
1½ cups cooked green or brown lentils
1 tbsp olive oil
1½ tbsp lemon juice
Salt & black pepper
Vegetables
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely sliced
½ cup grated carrot
Herbs
¼ cup fresh parsley, chopped
1–2 tbsp fresh mint or dill
Dressing
2 tbsp olive oil
1 tbsp lemon juice or red wine vinegar
½ tsp cumin or Dijon mustard
Salt & pepper
Optional Add-ins
Feta cheese crumbles
Olives
Roasted bell peppers
Toasted nuts or seeds
Instructions
1️⃣ Season Lentils
Place warm lentils in a bowl
Toss with olive oil, lemon juice, salt & pepper
2️⃣ Add Veggies & Herbs
Mix in cucumber, tomatoes, onion, carrot, and herbs
3️⃣ Make Dressing
Whisk olive oil, lemon juice, cumin/Dijon, salt & pepper
4️⃣ Combine
Pour dressing over salad
Toss gently and rest 5–10 minutes before serving
Tips
Always dress lentils while slightly warm
Add roasted veggies to make it heartier
Great as a side or main with pita
Frequently Asked Questions
Q: Vegan & gluten-free?
Yes, naturally both.
Q: Good for weight loss?
Very — high fiber and protein keep you full.
Q: Can I meal prep this?
Yes — keeps well 3–4 days in fridge.
Nutritional Information
Calories: 380 kcal
Protein: 18 g
Fiber: 14 g
Healthy fats: 18 g