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Let's Make Easy Lentil Salad
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This delicious and hearty lentil salad is packed with Meditteranean flavors, lots of crunchy vegetables, and a red wine vinaigrette. Eaasy to make and meal prep friendly.
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  • 2.5 cups cooked lentils (1 cup dry)
  • 1 cup cucumber, chopped (Persian or English is best)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup flat leaf parsley, chopped
  • 1/8 cup mint, chopped
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup reduced fat crumbled feta cheese
  • 3 tbsp olive oil (dressing)
  • 1 tbsp red wine vinegar (dressing)
  • 2 tbsp lemon juice (dressing)
  • 2 tsp Dijon mustard (dressing)
  • 1 clove garlic, minced (dressing)
  • 1/2 tsp dried oregano (dressing)
  • Salt and pepper (dressing)
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Step 1 Whisk together the dressing ingredients and set aside while you prepare the other ingredients. The raw garlic will mellow out as it sits in the dressing.
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Step 2 To cook the lentils: Add the lentils to a pot and cover with water so the water is at least 2 inches above the lentils. Bring to a boil and turn down to a simmer. Cook for 17-25 minutes until tender. Drain immediately and run under cold water to stop the lentils from cooking further.
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Step 3 Toss together all of the salad ingredients with the dressing. Season with salt and pepper as needed.
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